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Antimicrobial Effects of Iranian Red Sumac

Taheri, Saeede | 2011

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  1. Type of Document: M.Sc. Thesis
  2. Language: Farsi
  3. Document No: 42000 (06)
  4. University: Sharif University of Technology
  5. Department: Chemical and Petroleum Engineering
  6. Advisor(s): Maghsoodi, Vida; Yaghmaei, Soheila
  7. Abstract:
  8. 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. MICs and MBCs were measured at concentrations between 0.0046-5% (w/v) by serial two fold dilution method using 96-well plate. Extracts were prepared by maceration method. The effect of autoclaving on antimicrobial activities of two extracts has been investigated too. For in vivo study, the effect of water extract on bacillus coagulans in tomato paste has been investigated.According to the results, the effect of alcoholic extract on all bacteria was mare than that of water extract and autoclaving decreased antimicrobial effects of both extracts. Water extract at concentration of 25 and 500ppm and also at 500ppm with 2% salt in tomato paste could have inhibitory effect on bacillus coagulans. However bactericidal effect at these concentrations was not observed in tomato paste and therefore more investigation is required
  9. Keywords:
  10. Antimicrobial Effect ; Sumac ; Minimum Inhibitory Concentration (MIC) ; Minimum Bactericidal Concentration (MBC)

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