Mahsa Arab - Department of Biology, Faculty of Sciences, Sari Branch, Islamic Azad University, Mazandaran, Iran
Nasim Arab - Ministry of Education, Sari, Mazandaran, Iran
Danial Kahrizi - Agricultural Biotechnology Department, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
Abdol Ghaffar Ebadi - Department of Agriculture, Jouybar Branch, Islamic Azad University, Jouybar, Iran

Regarding the emergence of microbial resistant strains to chemical drugs, it was important to make efforts for finding new antimicrobial factors with fewer side effects for substituting chemical drugs. This study investigated the antibacterial effects of alcoholic extracts (ethanol and ethyl acetate). Althaea officinalis L. parts (flower, leaf, stem and root) were considered against two positive and negative bacteria types of pneumonia (Bacillus cereus and Klebsiella pneumonia) under laboratory conditions. In order to investigate anti-microbial activities of alcoholic extracts and A. officinalis essence in different concentrations, they were affected over mentioned bacteria by using the Diffusion Disk method. Penicillin, Ampicillin, Gentamicin, and Vancomycin were used as a positive control and Ethanol, Ethyl acetate and DMSO solvents as negative control and Minimal Inhibitory Concentration (MIC) and Minimal Bactericidal Concentration (MBC) have been determined. Taking essence has been conducted by the Clevenger system. Its chemical combinations were identified by GC-MS. Results showed that stem (total) ethanol extracts and A. officinalis essences (in the concentration ۱۰۰ mg/ml) have the highest microbial properties on K. pneumonia. The ethanol extract was affected on all components of A. officinalis and Ethyl acetate extracts of leaf and stem over K. pneumonia and A. officinalis essence (in the concentration ۱۲.۵ µl/ml) over both bacteria. Gentamicin as an anti-biotic had good inhibitory power against bacteria as a positive control in comparing other antibiotics. ۵۶ combinations of Althaea officinalis essence were extracted by more than ۹۳% of main combinations consisted of Thymol, p-Cymene, γ-Terpinene, β-pinene, Terpineol, Carvacrol. The more extract and essence concentration increased antibacterial properties and inhibitory halo diameter.  A. officinalis extracted combinations with anti-bacterial properties were considered as the main factor for consuming A. officinalis in different industries as an herbal drug by natural origin and anti-bacterial effects.

bacterial, Extract, Essence, Bacillus cereus