Anti-Bacterial and Anti-Biofilm Activity of Glycyrrhiza glabra, Rosmarinus officinalis and Saponaria officinalis Extracts on Important Food Pathogens

Abstract

Background: Biofilms are communities of microorganisms embedded in a self-produced extracellular polymeric matrix. Bacterial cells are protected from antimicrobial agents in biofilm structure. Objectives: This article aims at exploring the anti-bacterial anti-biofilm effects of the ethanol extracts of Glycyrrhiza glabra, Rosmarinus officinalis, and Saponaria officinalis on food pathogens. Methods: Methanol extracts of Glycyrrhiza glabra, Rosmarinus officinalis, and Saponaria officinalis were prepared by rotary device. The bacterium was purchased in standard form. Finally, the antimicrobial activities of the extracts on the bacteria were measured by the microdilution method. Results: The results of this study showed that the lowest inhibitory concentration of G. garlic extract of methanol extract was 0.62 mg/mL, which was inhibited by L. monocytogenes, while B. cereus was eliminated in all concentrations of the extract. The lowest inhibitory concentration of rosemary extract was 0.62 mg/mL, which was inhibited by S. dysenterae and V. cholera, while the highest inhibitory concentration was 2.5 mg/mL, which B. cereus is restrained. The results of the study showed that the biofilm formation rate decreases with increasing concentrations of the extracts Conclusions: The result of the study showed that plant extracts have antimicrobial and anti-biofilm effects on food pathogens. Herbal extracts can be used to control food borne pathogens.