The inhibitory effect of plant infusions on selected bacteria

Abstract

The present study determined the inhibitory patterns of the water and ethanol infusions of garden rhubarb, sea buckthorn, bilberry, blue-berried honeysuckle, black currant and tomato on targeted bacterial species. The larger inhibition zones against more than four different bacterial species were measured in case of ethanol infusions of garden rhubarb root, blue-berried honeysuckle and sea buckthorn. In case of water infusions the stronger inhibitory effect was found for garden rhubarb root, black currant and blue-berried honeysuckle. It was found that L. acidophilus, K. rhizophila and B. subtilis were the most susceptible bacteria in relation of ethanol infusions of studied plants, whereas the growth of K. rhizophila, B. subtilis and C. jejuni were most inhibited by water infusions. In accordance with present in vitro study, we conclude that the garden rhubarb and blue-berried honeysuckle are attractive candidates for food industries as natural antimicrobial additives in foods.

DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2662