Antimicrobial effects of chemical compounds medical smoke from Teucrium polium on Fluorescence microorganisms under laboratory conditions

Using from medicinal smokes has been customary in treatment of many diseases by bacteria in Iran and especially ChaharmahalVaBakhtiari province. The aim of this investigation was to study the antimicrobial effects of medicinal smoke of the Teucrium polium on food-borne bacteria in vitro condition. Components from an indirect heating of Teucrium polium were extracted in the form of two organic liquid phases of 1 and 2. Plant extract was also extracted using the ethanol solvent. Then, the antimicrobial effects of two organic phases were analyzed against Pseudomonas aeruginosa, Klebsiella pneumonia, Staphylococcus aureus and Escherichia coli bacteria. Minimum inhibitory concentration (MIC) and minimum bacteria concentration (MBC) were determined using the tube dilution method. Statistically significant difference (P <0.05) was seen between the antimicrobial effects of the organic phases of smoke and extract of the Teucrium polium on tested bacteria. Organic phase 1 of smoke at concentration of 2000 ppm had the highest diameter of the growth inhibition zone on tested bacteria. Tested organic phases had the highest antimicrobial effects on the Staphylococcus aureus. Antimicrobial effects of the organic phases on Gram-positive bacteria were higher than Gram-negative. According to the cheap, low cost, high efficiency and safety of the procedure of the smoke production from the Teucrium polium plant and also its higher antimicrobial effects than extraction, using from organic ophase 1 from the smoke condensate of the Teucrium polium plant is recommended to elimination of harmful bacteria and the cause of corruption in food products as well as increasing their shelf-life.