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| Chattopadhyay,Rabi Ranjan; Bhattacharyya,Subir Kumar; Medda,Chiranjib; Chanda,Sunanda; Bag,Anwesa. |
| A comparative in vitro antibacterial potential of extracts (aqueous and ethanol) of five important medicinal plants (Aegle marmelos, Azadirachta indica, Terminalia chebula, Mangifera indica and Ocimum sanctum) were investigated using microbial growth inhibition assays against the common human pathogenic bacteria (Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli) of clinical origin. All the plant materials showed varying degrees of strain specific inhibitory action and ethanol extract of the plant materials showed higher antibacterial activity than their aqueous counterparts. Besides, T. chebula and A. marmelos had the strongest antibacterial activity out of which, T. chebula possessed a wider spectrum and a superior antibacterial... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pathogenic bacteria; Medicinal plants; Antibacterial potential; Comparative study. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000500009 |
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| Weschenfelder,Simone; Paim,Marcelo Pinto; Gerhardt,Carin; Carvalho,Heloisa Helena Chaves; Wiest,José Maria. |
| ABSTRACT The development of different products that confer health benefits on the population is a challenge for those who work with food. The aim of this study was to elaborate two formulations of kefir cheese (C1 and C2) and whey (W1, W2), and to evaluate their in situ antibacterial activity against microorganisms of interest in food. Pasteurized milk, powdered milk and kefir grains were used in preparing the products and their percentage composition was determined. C1, C2, W1 and W2 were contaminated with five different logarithmic fractions (A = 8log to E = 4log CFU/ml) of Staphylococcus aureus (ATCC 25923) and Escherichia coli (ATCC 11229), with antibacterial activity assessed over 0, 24, 48 and 72 hours of exposure. The results demonstrated the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Kefir grains; Dairy products; Antibacterial potential. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902018000300443 |
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