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Current Nutrition & Food Science

Editor-in-Chief

ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

The Antimicrobial Activity of Sweet Cherry (Prunus avium) Extracts: II. Measurement of Sensitivity and Attenuation of Gram-Positive and Gram- Negative Bacteria and C. albicans in Culture

Author(s): Lama B. Hanbali, Jamal G. Amiry, Rana M. Ghadieh, Hiba A. Hasan, Sara S. Koussan, Yasmine K. Nakhal, Ali M. Tarraf and John J. Haddad

Volume 8, Issue 4, 2012

Page: [292 - 303] Pages: 12

DOI: 10.2174/157340112803832174

Price: $65

Abstract

We have previously measured the antimicrobial activities of sweet cherry extracts (SCE) in grampositive/ negative bacteria and C. albicans using disk diffusion method [1]. Extracts were subdivided into the following categories: Whole juice (WJE), methanol-extracted (MEJ), ddH2O-extracted pomace (dPOM) and methanol-extracted pomace (mPOM). In this study the minimum inhibitory concentrations (MICs) were assessed @ 24 hrs. following bacterial/ fungus inoculations. WJE: MICs (1/4 – 1/8) for gram-positive and (undiluted – 1/32) for gram-negative bacteria; MIC for fungus was 1/32. MEJ: MICs (undiluted – 1/16) for gram-positive and (undiluted – 1/16) for gram-negative bacteria; MIC for fungus was 1/16. dPOM: MICs (undiluted – 1/32) for gram-positive and (undiluted – 1/32) for gram-negative bacteria; MIC for fungus was 1/2. mPOM: MICs (1/2 – 1/16) for gram-positive and (1/2 – 1/16) for gram-negative bacteria; MIC for fungus was 1/8. These results confirm the measurable attenuating effect of P. avium extracts on the differential resistance/sensitivity of gram-positive and gram-negative bacteria and C. albicans in broth cultures.

Keywords: Antimicrobial, attenuation, bacteria, broth dilution, cherries, gram-positive, gram-negative, minimum inhibitory concentration, Prunus avium, plant, culture


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