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

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

Cinnamon Cassia, Antibacterial Activity, Medicinal Plants, Uricase Positive Bacteria