Antimicrobial effects of chive extracts against bacteria pathogen and <i>Lactobacillus acidophilus</i>

Restuana, Sihombing Dewi; Rusmarilin, Herla; Dwi, Suryanto; Tampubolon, Sanggam Dera Rosa; Sisilia, Florina Yanti

doi:10.1088/1755-1315/205/1/012049

Cited by 1 publication

(2 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…All concentrations of these extracts resulted in an inhibition zone of 6.0 mm for the same bacteria. Although several studies confirm the potential of aqueous chive extract in suppressing the growth of E. coli (Agustin et al, 2022;Sihombing et al, 2018), our results are not consistent with these findings. However, compared with this study, the presented authors used higher concentrations of chives extracts.…”

Section: Resultscontrasting

confidence: 99%

“…A variety of antimicrobial compounds have been isolated and determined from the species of this genus (Lanzotti et al, 2013). Although garlic (Allium sativum L.) is the most studied species in the genus Allium (Lanzotti et al, 2013), other plant species from the same genus: chives and wild garlic, also have antibacterial activity (Lupoae et al, 2013;Sihombing et al, 2018). Considering the reports by Safithri et al (2011), Stupar et al (2022), andGhasemian et al (2018) that aqueous extracts of Allium showed satisfactory effects on bacterial growth.…”

mentioning

confidence: 99%

See 1 more Smart Citation

Potencijal biljnih ekstrakata vlasca, medvjeđeg luka

Hamidović

Čakić

Bašić

et al. 2023

Glas. zašt. bilja (Online)

View full text Add to dashboard Cite

Food spoilage is phenomenon associated with occurence of the microorganisms in agricultural products. Due to the ability of several microorganisms to colonize plant material, agrochemicals were proposed to suppress bacterial growth. However, overuse of agrochemicals has detrimental impact on environmental quality. Therefore, the objective of this research was to evaluate the potential of aqueous extracts of garlic (Allium sativum L.), wild garlic (Allium ursinum L.), and chives (Allium schoenoprasum L.) to suppress the growth of Enterococcus faecalis and Escherichia coli. The antimicrobial activity of these plant extracts was determined using the disc diffusion method. Mueller-Hinton agar was inoculated with bacterial inoculum; six filter paper disks, impregnated with 15 μl aqueous extract (1, 2 and 4%), were placed on each agar surface. The Petri dishes were incubated at 37 °C for 24 hours. The diameter of the zone of inhibition was measured and expressed in millimeters (mm). Almost all aqueous extracts showed a negligible effect on the growth of E. coli and E. faecalis. Significant suppression of bacterial growth compared with other treatments was observed with the aqueous extract of wild garlic at a concentration of 4%. This research confirms the potential of wild garlic extract in suppression of potential pathogens.

show abstract

Section: Resultscontrasting

confidence: 99%