The Effect of (Aqueous-Alcoholic) Extracts and Black Pepper Essence on Vibrio cholerae and Staphylococcus aureus

• Main Authors: Somaye Yasliani FardYasliani Fard, Seyed Mahmoud Amin Marashi, Sahar Yasliani Fard, Mehdi Mirzaii, Seyed Ehsan Moosavi
• Format: Article
• Language: English
• Published: Alborz University of Medical Sciences 2015-02-01
• Series: International Journal of Enteric Pathogens
• Subjects: Black Pepper; Staphylococcus aureus; Vibrio cholerae
• Online Access: http://enterpathog.abzums.ac.ir/PDF/ijep-3-21969.pdf

Background: plants been used for biological basis of drug substances in thousand years. Some of the plants have inhibitory effects on growth of intestinal infections. Black pepper is the plant that uses as classical medicine in the infections. Vibrio cholerae and Staphylococous aureus are two important bacterial agents in the food contamination. Objectives: In this study, inhibitory effects of (watery_alcoholic) extractions and essence of black pepper were studied against S. aureus and V. cholerea. Materials and Methods: Extraction produced by soaking method then for determined antibacterial effects were used cylinder method. For preparation essence 50 gram of powdered black pepper was extracted by soaking ,ethod and effect of essence was studied against the target cultuer by using the cup diffusion method. We also determined the MIC and MBC by micro dilution method. Results: Essence of black pepper showed good antibacterial effect on this bacteria. MIC of essence on the V. cholerea and S. aureus was 38 μg/mL and 75 μg/mL, but alcohol and watery extractions didn’t have antibacterial effect on these bacteria. Conclusions: essence of black pepper showed a potent antibacterial activity and therefore, it may be used as an inhibitory extract against S. aureus and V. cholerea in food industry.