Antibacterial activity of Mentha piperita against selected food spoiling bacteria

Abstract

Leaf and stem extracts of Mentha piperita plant were tested against four bacterial isolates namely: Bacillus sp. (S1), Bacillus sp. (S2), Bacillus halmapalus and Streptomyces sodiphilus, isolated from commercial Spirulina products. The extraction was carried out with solvents such as petroleum ether, acetone, methanol and ethanol. Antibacterial assay revealed that B. halmapalus was highly sensitive to both leaf and stem extracts. Bacillus sp. (S2) and S. sodiphilus was moderately sensitive to all extracts.