期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2016
卷号：40
期号：2
页码：118-134
出版社：Galati University Press
摘要：The present study aimed at developing herbal medicine against food bornepathogens, therefore the antimicrobial activity of four herbs viz. Arjuna (bark),Ashwagandha (roots), Puthkanda (leaves) and Shalampanja (roots) was checked.Aqueous, ethanolic and petroleum ether extracts of each herb were extracted andtheir antimicrobial activity against mixed microflora and against Yersiniaenterocolitica was determined. Tetracycline and gentamicin were used as referenceantibiotics. Arjuna extracts showed the highest antimicrobial potential againstmixed population and Yersinia enterocolitica in comparison to Ashwagandha,Puthkanda and Shalampanja extracts. The antimicrobial activity of Arjuna aqueousextract was lower compared to gentamicin, but comparable to tetracycline. Theminimum inhibitory concentration and minimum bactericidal concentration ofaqueous extract of Arjuna showed the lowest values indicating that it is moreeffective in lower concentration of use. The antimicrobial activity of herbs showedthe following trend Arjuna > Puthkanda > Shalampanja > Ashwagandha.
