Antibacterial Activity of Cinnamon Cassia Against Uricase Positive Bacterial Strains
Publish place: Fifth International Conference on Interdisciplinary Studies in Iranian Food Industry and Nutrition Sciences
Publish Year: 1400
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
ICFBCNF05_052
تاریخ نمایه سازی: 14 دی 1400
Abstract:
The discovery of new antibacterial agents was mainly based on natural products that can be obtained from different sources including plants, bacteria, algae, fungi, and animals; but there has been an increased interest in bioactive compounds provided by the plant as alternatives to the common antibiotics. In addition, plant extracts and herbs disrupt the growth of numerous pathogenic bacteria. This study aimed to determine the anti-bacterial effect of Cinnamon Cassia against two uricase positive bacterial strains. Cinnamon aqueous extract was able to inhibit both bacterial strains when blended with culture medium. However, in two other methods (paper disc and publication in well), strain No.۱ grew and was not affected by Cinnamon Cassia, but strain No.۲ did not grow and the MIC was equal to ۰.۰۰۳۹ g/ml. However, this bacterium grew well in culture medium containing uric acid without the presence of Cinnamon Cassia. These findings conclude that Cinnamon Cassia may display different antimicrobial effects against various isolates of uricase-positive microorganisms
Authors
Parisa Pakbaz
Department of Biochemistry, Shiraz Branch, Islamic Azad University, Shiraz, Iran
Nematollah Razmi
Department of Biochemistry, Shiraz Branch, Islamic Azad University, Shiraz, Iran
Nima Bahador
Department of Microbiology, Shiraz Branch, Islamic Azad University, Shiraz, Iran
Safoura Sameni
Department of Biochemistry, Shiraz Branch, Islamic Azad University, Shiraz, Iran