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Antibacterial action of vegetable extracts on the growth of pathogenic bacteria
Author(s) -
AlDelaimy K. S.,
Ali S. H.
Publication year - 1970
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740210214
Subject(s) - bacteria , pathogenic bacteria , salmonella , shigella , escherichia coli , staphylococcus aureus , shigella flexneri , serial dilution , microbiology and biotechnology , antibacterial activity , food science , biology , chemistry , biochemistry , medicine , genetics , alternative medicine , pathology , gene
Under controlled conditions, extracts of garlic, onion, turnip, green peppers and radishes were used to inhibit Escherichia coli, Salmonella typhosa, Shigella dysentriae and Staphylococcus aureus , which are all pathogenic bacteria. It was found that 1–4% by vol. of garlic extract completely inhibited the growth of all the bacteria used. 4% by vol. of onion extract completely inhibited the growth of both Shigella dysentriae and Staphylococcus aureus at 10 –6 dilution. Salmonella typhosa and E. coli were not completely inhibited; the inhibition was 48·3% for E. coli and 95·3% for Salmonella typhosa. At 10 –4 bacterial dilution, onion extract decreased the colony number substantially in all four bacteria. 4% extracts from turnip, green peppers and radishes did not show a definite antibacterial action against any bacterium at the given dilutions. On the contrary some growth stimulating activity of these extracts on some bacteria was observed.