EFFECT OF SOME INDIGENOUS DIFFERENT PLANT AND ALGAL EXTRACTS AS ANTIMICROBIAL AGENTS AND FOOD PRESERVATIVES

Document Type : Research articles.

Authors

Agricultural Microbiology, Faculty of Agriculture, Fayoum University.

Abstract

This experiment was conducted to investigate the antimicrobial
effect of some plants and algae. Fifteen plants and three algae were used.
Extracts were obtained using ethanol: water, hexane, chloroform and
methanol. The MIC and MLC were also determined. The results showed
that P. granatum extracted with ethanol: water gave the highest
inhibition zone against tested microorganisms. Ulva algae gave the best
results when extracted with chloroform followed by hexane. Ethanol:
water extracts also gave the highest inhibition against tested fungi
followed by hexane and methanol. The MLC against E. coli was
16mg/ml with P. guava, but reached 256 mg/ml with R. officinalis. MIC
with L. mobilis and E. globulus appeared only with 8mg/ml against A.
parasiticus. Feeding rats on plant and algae extracts had no significant
effect on body weight, but there were significant changes in liver
enzymes. With the five treatments carried out on Ras cheese, there was
no significant effect on the organoleptic properties which means that
there extracts could be safely used for human consumption.

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