چکیده مقاله
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 1 grew and was not affected by Cinnamon Cassia, but strain No 2 did not grow and the MIC was equal to 0 0039 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
کلیدواژهها
نویسندگان
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
شیوه ارجاع
Pakbaz, Parisa and Razmi, Nematollah and Bahador, Nima and Sameni, Safoura,1400,Antibacterial Activity of Cinnamon Cassia Against Uricase Positive Bacterial Strains,Fifth International Conference on Interdisciplinary Studies in Iranian Food Industry and Nutrition Sciences,Tehran
ارائهشده در
مجموعه مقالات پنجمین همایش بین المللی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران26 آبان 1400 · تهران