EVALUATION OF ANTIMICROBIAL EFFECT OF IRANIAN SUMAC ON Bacillus cereus IN A COMMERCIAL BARLEY SOUP

Reza Ahmadi, Majid Alipour Eskandani, Dariush Saadati

Abstract


The antimicrobial effect of different concentrations of water extract of sumac (Rhus coriaria L.) was studied on the growth of Bacillus cereus (ATCC 11778) by using sterilized samples and in a single incubation temperature (30 ºC) during 6 days. After obtaining and powdering sumac, its water extract was prepared. After inoculation of bacteria and adding different concentrations of water extract, the antimicrobial effect of sumac was studied on Bacillus cereus at several concentrations. The results showed that concentrations of 0.3%, 0.5%, 1% and 2.5% had an inhibition effect on Bacillus cereus, and only concentration of 0.1% could not inhibit the growth of Bacillus cereus. According to the finding of this research, water extract of sumac (Rhus coriaria L.) has a retention effect against Bacillus cereus in soup and can be considered as a natural preservative in some food.

Key words: antimicrobial effect; sumac; Bacillus cereus; commercial barley soup


UGOTAVLJANJE PROTIMIKROBNEGA VPLIVA IZVLEČKA IRANSKEGA RUJA NA RAST BAKTERIJ Bacillus cereus V NDUSTRIJSKO PRIPRAVLJENI JEŠPRENJEVI JUHI

ProuÄevan je bil protimikrobni uÄinek razliÄnih koncentracij vodnega izvleÄka ruja (Rhus coriaria L.) na rast bakterij Bacillus cereus (ATCC 11778) v industrijsko pripravljeni jeÅ¡prenjevi juhi (riÄet) z uporabo steriliziranih vzorcev pri inkubacijski temperaturi 30 °C v Äasu 6 dni. Po pridobitvi in upraÅ¡itvi ruja je bil pripravljen njegov vodni izvleÄek. Po inokulaciji bakterij in dodajanju razliÄnih koncentracij vodnega izvleÄka je bil prouÄevan protimikrobni uÄinek razliÄnih koncentracij ruja na Bacillus cereus. Rezultati so pokazali, da je imelo dodajanje izvleÄka ruja jeÅ¡prenjevi juhi v koncentracijah 0,3 %, 0,5 %, 1 % in 2,5 % zaviralni vpliv na rast bakterij Bacillus cereus, pri koncentraciji 0,1 % pa izvleÄek ruja rasti bakterije Bacillus cereus ni zaviral. Glede na ugotovitve raziskave ima vodni izvleÄek ruja (Rhus coriaria L.) uÄinek zadrževanja rasti bakterije Bacillus cereus v juhi in bi ga lahko uporabili kot naravni konzervans v razliÄnih vrstah hrane.

KljuÄne besede: protimikrobni uÄinek; ruj; Bacillus cereus; jeÅ¡prenjeva juha; riÄet


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References


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