The Inoculation Effect of Arum conophalloides on Salmonella typhimurium Bacteria Using an Antibacterial Approach at Different Temperatures, Time Intervals, and Extract Concentrations

This study examines the antibacterial effects of Arum conophalloides on S. typhimurium bacteria at different temperatures (–18°, 8°, 16°, 24°, and 32°C) and time intervals (1, 2, 3, 6, 12, 24, and 48 days). This local plant was studied to determine the greatest effect caused by the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) as well as the antimicrobial effects of the extract. The Arum conophalloides essence was extracted via distillation or vapor using Clevenger hydro-distillation, using alcohol, chloroform, and water to extract the essence from Arum plant leaves (leading to three different extracts for comparison). In order to determine whether the extract used had minimum inhibitory and bactericidal effects, a microbial test method (isolate; 4, disk diffusion) was used in which two given dilutions (17,000 ppm and 35,000 ppm) were obtained and one of the two groups (dilutions) was selected as the control. Three groups of MIC and MBC and a control group were evaluated on plate-count agar using pour-plate technique at the designated temperatures and time intervals. Total numbers of bacterial colonies were counted. The resulting data were statistically analyzed with SPSS, with pS. typhimurium bacteria and based on our result, a connection can be made between Arum conophalloides extraction method and MIC, MBC.