Antibacterial effect of myrtle (Myrtus communis L.) leaves extract on microorganisms
Küçük Resim Yok
Tarih
2015
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
M H SCHAPER GMBH CO KG
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The antibacterial activity of the extracts of myrtle black and white leaves was determined. By the increase of the concentration of the extracts, antibacterial activity also increased. The most effective extract was the methanol extract of the leaves of the white myrtle against S. aureus. While, effect of ethyl acetate extracts of white and black myrtle leaves were very low to S. aureus and P. vulgaris, methanol extracts of the leaves of the black myrtle inhibited the growth of it. Acetone extracts of white and black myrtle leaves were very effective against P. mirabilis. B. cereus was most resistant to ethyl acetate extract of myrtle leaves, but the reduction effect of methanol extract was very high.
Açıklama
Anahtar Kelimeler
Myrtus communis, extract, composition, antibacterial
Kaynak
JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE
WoS Q Değeri
Q4
Scopus Q Değeri
Q4
Cilt
66
Sayı
1
