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International journal of Advanced Biological and Biomedical Research، جلد ۲، شماره ۱۱، صفحات ۲۷۸۸-۲۷۹۴
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عنوان فارسی |
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چکیده فارسی مقاله |
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کلیدواژههای فارسی مقاله |
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عنوان انگلیسی |
Effect of Oleo-Gum Resin of Ferula Assafoetida on Growth of Some Food and Crop Contaminating Microbes |
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چکیده انگلیسی مقاله |
Objective: The aim of this study was to determine the Minimum inhibitory concentration (MIC) and minimum fungicidal or bactericidal concentration (MFC, MBC) of oleo-gum resin of Ferula assafoetida on the growth of food spoilage microbes of bacteria, yeasts and fungal and investigation of the most sensitive of them to oleo-gum resin of these plant. Methods: In this study oleo-gum resin of F.assafoetida were dissolved in sterile distilled water and then its antimicrobial effects was studied on the growth of seven microbial species including Bacillus subtilis, Escherichia coli, Staphylococcus aureus, Saccharomyces cereviciae, Candida albicans, Aspergillus flavus and Aspergillus parasiticus using micro-dilution method. Results: Results of these research showed that MIC and MBC values of oleo-gum resin on B.subtilis and E.coli were 1562.5 and >100000 µg/ml respectively, which were more than MIC and MBC values of S.aureus. Among tested yeasts, C.albicans showed more resistance than the S.cereviciae. Also MIC value of A.parasiticus (390.6 µg/ml) was less than A.flavus (781.3 µg/ml). Results of the present study indicates that oleo-gum resin of F.assafoetida has significant (P |
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کلیدواژههای انگلیسی مقاله |
Ferula assafoetida,Food safety,antimicrobial,Oleo gum resin |
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نویسندگان مقاله |
هدیه داودی مقدم | davoudi moghadam department of food science and technology, quchan branch, islamic azad university, quchan, iran سازمان اصلی تایید شده: دانشگاه آزاد اسلامی علوم و تحقیقات (Islamic azad university science and research branch)
علی محمدی ثانی | ali mohamadi department of food science and technology, quchan branch, islamic azad university, quchan, iran سازمان اصلی تایید شده: دانشگاه آزاد اسلامی علوم و تحقیقات (Islamic azad university science and research branch)
معصومه مهربان سنگ آتش | mehraban sangatash food science and technology research institute, acecr, mashhad branch, mashhad, iran
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نشانی اینترنتی |
http://www.ijabbr.com/article_10885_646c55f5c034ea33179fbeb4eb1738bc.pdf |
فایل مقاله |
اشکال در دسترسی به فایل - ./files/site1/rds_journals/2255/article-2255-303117.pdf |
کد مقاله (doi) |
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زبان مقاله منتشر شده |
en |
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