fatemeh nasery

“Mahyaveh” is a traditional fish sauce that is produced by the fermentation process in Iran. As the microorganisms can grow in fermentation process, safety assurance of this Iranian food condiment is very important. Mahyaveh is produced from Sardinella sp. Fish and the viable cell numbers of total bacteria, halophilic bacteria, fungi, halophilic yeasts and lactic acid bacteria from 7 homemade samples were counted. Test of gram coloration, catalase, oxidase, fermentation of carbohydrate, phosphate, coagulase, nitrate reduction, production of acid and CO2, beside morphological study, used for recognition of the bacteria. The viable cell numbers of total bacteria in the first week of production were determined to be in the range of 8.7±102 CFU/g and after 2 month it reached to 7.2±102 CFU/g. Bacillus subtilis and Bacillus licheniformis showed significant difference by the other bacillus sp. (P<0.05). Lactobacillus plantarum and Lactobacillus alimentaria consist 59.9% of total lactic acid bacteria. Micrococcus sp. and Staphylococcus sp. constitute the 70% of the total bacterial community. Micrococcus luteus showed the significant difference by the other species of the micrococcus (P<0.05). Staphylococcus lentus had the highest community in the staphylococcus sp. (P<0.05). Candida sp., Saccharomycopsis sp., Pichia sp., and Mucor was recognized as yeast. High concentration of pathogenic bacteria, coliforms and spore producing bacteria were not recognized in the Mahyaveh and the safety of the Mahyaveh could be confirmed but additional study is essential.

Today, due to the changes in the form of the resistance of pathogenic bacteria, discovering new antimicrobial drugs is under study. So, the aim of this study is to evaluate the antimicrobial properties of the extract of the myrtle herb on some of pathogenic bacteria. Hydroalcoholic extract of the leaves of myrtle herb was evaluated at 4 concentrations including 10-80 mg/ml on four strains of pathogenic bacteria using penetrative dissemination method together with the measuring diameter of the growth inhibition zone; then the results were compared to four conventional antibiotics. The minimum inhibitory and bactericidal concentrations were studied using macro dilution method. Treatment by the concentration of 80 mg/ml extract of this herb showed the greatest effect on the bacterium Staphylococcus aureus and Vibrio cholera serotype Ogawa which had a significant difference with all other treatments and standard antibiotics (p> 0.05). The extract showed no effect on the bacterium Pseudomonas aeruginosa and just concentration of 80 mg/ml showed a little effect on E. coli and other antibiotics had no significant effect except tetracycline which has little effect on this strain. Minimum inhibitory concentration was 0.2 mg/ml for bacterium Staphylococcus aureus (S. aureus) and the maximum for E.coli by 8 mg/ml. This study showed that under study bacteria were more resistant to the antibiotics and the extract of Myrtus communis leaves showed greatest antibacterial effect against S. aureus and V. cholerae cerotype Ogawa.

Increasing incidence of drug resistant microorganisms poses enormous threat to the human health and requires alternative sources of antimicrobial agents. Plants develop unique family of chemicals to protect themselves from various microbes. The aim of this study was to investigate antibacterial effect of Prosopis sp. hydro-alcoholic extract on some pathogenic bacteria. This study was conducted at Chabahar Maritime University. Leaf of Prosopis sp. was collected and the essence was extracted by hydro-alcoholic extraction method. The extract dried and 4 different concentrations of 10, 20, 40 and 80 mg/ml were prepared after autoclave. Extracts were examined on 4 different clinical bacteria by the Disc Diffusion Agar Method at 3 replicates. Minimum inhibitory concentration (MIC) and minimum lethal concentration (MLC) were determined by the serial dilution method. ANOVA and Duncan Multiple Range test was used to analysis data. Hydro-alcoholic extract showed antibacterial effect after autoclave. Concentrations of 40 and 80 mg/ml showed the best result on Staphylococcus aureus and had significant difference with other treatments and standard antibiotics (p<0.05). Extracts didn’t show any effect on Pseudomonas aeruginosa. Regarding Escherichia coli, concentration of 80 mg/ml had significant difference with other treatments and standard antibiotics (p<0.05). Minimum MIC was 2 mg/ml for Staphylococcus aureus and Vibrio cholerae serotype ogava. MLC was in higher concentrations. This study showed that autoclave prepared new compounds which had antibacterial effect. Hospital acquired bacteria were resistance to common antibiotics. The Prosopis sp. extract had higher antibacterial effect on Staphylococcus aureus and Vibrio cholerae serotype ogava in comparison with antibiotics.