Anti-Bacterial Activity of Some Plants Extracts Against Some Pathogenic Organisms | ||||
| Food Technology Research Journal | ||||
| Volume 9, Issue 1, September 2025, Page 1-12 | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ftrj.2025.449281 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Wael, T.E. Kasem1; Mahmoud M.A. Mansour1; Mahmoud, A.M. Saleh2; Mohamed, A.A. Ali  2
| ||||
| 1Department of Botany and Microbiology, Faculty of Science, Al-Azhar University | ||||
| 2Department of Special Foods and Nutrition, Food Technology Research Institute, Agricultural Research Center | ||||
| Abstract | ||||
| The rising prevalence of antibiotic-resistant bacteria has intensified the search for natural alternatives, with medicinal plants showing promise for therapeutic and food preservation applications. This study assessed the antibacterial activity of ethanol extracts from Thymus vulgaris (thyme), Salvia officinalis (sage), Rosmarinus officinalis (rosemary), and Zingiber officinale (ginger) against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. Extracts prepared by ethanol maceration were tested using the agar well diffusion method (1.25–40µL/well), and minimum inhibitory concentrations (MICs) were determined. Pearson correlation and linear regression analyses revealed dose-dependent effects. Thyme exhibited the strongest activity, producing the largest inhibition zones (up to 93mm against S. aureus) and the lowest MICs, while ginger showed the most consistent dose response relationships (r ≥ 0.958), particularly against P. aeruginosa. Sage and rosemary demonstrated moderate effects. These findings highlight thyme’s potency and ginger’s predictability, supporting their potential as natural antimicrobial alternatives to synthetic agents | ||||
| Keywords | ||||
| Plant extracts; antibacterial activity; thyme; ginger; sage; rosemary; MIC; regression analysis; dose-response | ||||
|
Statistics Article View: 3 PDF Download: 1 |
||||
