Mohadeseh Zarei Yazdeli, Ciamak Ghazaei, Elaheh Tasallot Maraghi, Ashraf Bakhshi, Marzieh Shukohifar
BACKGROUND: Chemical preservatives are now used in various foods to increase shelf life and maintain quality instead of its natural extracts with anti-bacterial properties from plants can be used Hence this research was planned to evaluate and study the synergistic antibacterial effect of the methanolic extracts of () and () against standard pathogenic bacteria like: (), (), () and ().
METHODS: The methanolic extract of and was prepared by the Soxhlet method. The minimum inhibitory concentration (MIC) of this methanolic extracts were determined by the microdilution method. Thus, by determining the amount of fractional inhibitory concentration index (FICI), the interaction between the methanolic extracts of and on the pathogenic bacteria was determined.
RESULTS: In this study, the MIC of the extracts of and on the pathogen; was equal to 6.25 mg/mL and 12.5 mg/mL for , and . Hence, the combination of methanolic extracts of these plants shows a synergistic antibacterial effect (FICI < 0.5), on all tested pathogenic microorganisms was proved.
CONCLUSION: Due to the antimicrobial synergistic effect and cost-effective production process of methanolic extracts of and , they are used as natural preservatives and flavouring agents to preserve foods.
