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Antimicrobial Effects of Iranian Red Sumac
, M.Sc. Thesis Sharif University of Technology ; Maghsoodi, Vida (Supervisor) ; Yaghmaei, Soheila (Supervisor)
Abstract
The most important desire of all researchers in food industry is decreasing the contamination of foods and increasing their shelf life. Due to harmfulness of chemical preservatives their use has been limited and therefore natural antimicrobials have been demanded. Recently spices have been noticed as natural antimicrobial agents. Sumac is a kind of spice which has antibacterial and antioxidant activities.The aim of this project is to investigate effects of water and alcoholic extracts of Iranian red sumac comparatively on three gram positive bacteria (Bacillus coagulans , Bacillus subtilis, Staphylococcus aureus) and one gram negative (Escherichia coli) by well and disk diffusion method....