EVALUATION THE ANTIMICROBIAL ACTIVITY OF THYME AND ROSEMARY EXTRACTS AGAINST SOME FOOD RELATED BACTERIA | ||||
| Menoufia Journal of Agricultural Biotechnology | ||||
| Article 1, Volume 6, Issue 3, April 2021, Page 29-40 PDF (517.03 K) | ||||
| Document Type: original papers | ||||
| DOI: 10.21608/mjab.2021.169625 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| W. S. Abd El Kader1; A. A. Sakr2; Kh. M. Taha2; M. M. Abozid3 | ||||
| 1Ministry of Health and population | ||||
| 2Biochemistry department, Faculty of Agriculture, Menofia University. | ||||
| 3Biochemistry department, Faculty of Agriculture, Menofia University | ||||
| Abstract | ||||
| Today, the increased use of antibiotics leads to the incidence of resistant strains. We are faced with lack of new antimicrobial drugs that have fewer side effects than antibiotic. Plants are the main source of secondary metabolites, which can use as natural antimicrobial agents. In current study, rosemary and thyme were used to determine their chemical composition, phenolic compounds profile (by HPLC) and evaluate the antimicrobial effects against some pathogenic bacteria. Ethanol and acetone extracts of rosemary and thyme leaves (with concentrations of 50, 100, 200 and 400 mg/ml) were prepared, and antibacterial activities were tested by disc diffusion method on strains of Gram-positive bacteria: Staphylococcus aureus, Bacillus cereus and Streptococcus pyogenes. Gram-negative bacteria: Escherichia coli, Salmonella typhi and Shigella species. The results showed that all the concentrations of ethanolic and acetone rosemary extracts showed the highest level inhibitory zone diameters against Escherichia coli and Bacillus cereus, respectively. While the same extracts recorded the lowest level inhibitory zone against Staphylococcus aureus for both extracts. Similarly, all concentrations of the ethanolic and acetone thyme extracts showed the highest level inhibitory zone diameters against Escherichia coli and Salmonella typhi respectively, while the same extracts recorded the lowest level inhibitory zone diameters against Bacillus cereus and Escherichia coli, respectively. we can recommend the use of both Thyme and Rosemary as natural antimicrobials agents against food spoilage bacteria to overcome the phenomenon of antibiotics resistance, which represents a serious challenge to humans. | ||||
| Keywords | ||||
| Thyme; rosemary; pathogenic bacteria; phenolic compounds (HPL) | ||||
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