Characterisation of antimicrobial properties of extracts of selected medicinal plants

• Autorzy: Cioch M. , Satora P. , Skotniczny M. , Semik-Szczurak D. , Tarko T.
• Języki publikacji: EN

Abstrakty

EN

The scope of the experiments included analysis of the antimicrobial activity of ethanolic, methanolic and aqueous extracts against bacterial and fungal cultures and determination of the minimum inhibitory concentration of plant extracts tested microbial growth. Analysis of the antifungal and antibacterial activity was carried out by the disc diffusion method using paper discs. In the experiment 11 species of microorganisms – 8 bacterial and 3 fungal strains were used. The highest antimicrobial activity against the tested strains was demonstrated by black elder (Sambucus nigra L.), black locust (Robinia pseudoacacia L.) and lingonberry (Vaccinium vitis-idaea L.) extracts. The study showed the diverse morphological activity of specific parts of elderberry and quince, which is the effect of different polyphenolic profile of these plants. The yeast Saccharomyces cerevisiae, Escherichia coli, Pseudomonas putida and Bacillus subtilis showed the highest sensitivity to the effect of extracts of the analysed plants. As a positive control three antibiotics – amphotericin B, vancomycin and amoxicillin with clavulanic acid were used.

• Wydawca: -
• Czasopismo: Polish Journal of Microbiology
• Rocznik: 2017
• Tom: 66
• Numer: 4
• Opis fizyczny: p.463-472,fig.,ref.

Twórcy

autor

Cioch M.

• Department of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, University of Agriculture, Krakow, Poland

autor

Satora P.

• Department of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, University of Agriculture, Krakow, Poland

autor

Skotniczny M.

• Department of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, University of Agriculture, Krakow, Poland

autor

Semik-Szczurak D.

• Department of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, University of Agriculture, Krakow, Poland

autor

Tarko T.

• Department of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, University of Agriculture, Krakow, Poland

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Identyfikatory

DOI

10.5604/01.3001.0010.7002