Zarei Yazdeli Mohadeseh, Ghazaei Ciamak, Tasallot Maraghi Elaheh, Bakhshi Ashraf, Shukohifar Marzieh
Department of Medical Laboratory Sciences, Kashan Branch, Islamic Azad University, Kashan, Iran.
Department of Microbiology, University of Mohaghegh Ardabili, Ardabil, Iran.
Malays J Med Sci. 2021 Dec;28(6):64-75. doi: 10.21315/mjms2021.28.6.7. Epub 2021 Dec 22.
Chemical preservatives are now used in various foods to increase shelf life and maintain quality instead of its natural extracts with anti-bacterial properties from plants can be used Hence this research was planned to evaluate and study the synergistic antibacterial effect of the methanolic extracts of () and () against standard pathogenic bacteria like: (), (), () and ().
The methanolic extract of and was prepared by the Soxhlet method. The minimum inhibitory concentration (MIC) of this methanolic extracts were determined by the microdilution method. Thus, by determining the amount of fractional inhibitory concentration index (FICI), the interaction between the methanolic extracts of and on the pathogenic bacteria was determined.
In this study, the MIC of the extracts of and on the pathogen; was equal to 6.25 mg/mL and 12.5 mg/mL for , and . Hence, the combination of methanolic extracts of these plants shows a synergistic antibacterial effect (FICI < 0.5), on all tested pathogenic microorganisms was proved.
Due to the antimicrobial synergistic effect and cost-effective production process of methanolic extracts of and , they are used as natural preservatives and flavouring agents to preserve foods.
目前各种食品中使用化学防腐剂来延长保质期和保持品质，而具有抗菌特性的植物天然提取物也可被利用。因此，本研究旨在评估和研究[植物名称1]和[植物名称2]甲醇提取物对标准病原菌如[病原菌名称1]、[病原菌名称2]、[病原菌名称3]和[病原菌名称4]的协同抗菌作用。
采用索氏提取法制备[植物名称1]和[植物名称2]的甲醇提取物。通过微量稀释法测定该甲醇提取物的最低抑菌浓度（MIC）。通过测定部分抑菌浓度指数（FICI），确定[植物名称1]和[植物名称2]甲醇提取物对病原菌的相互作用。
在本研究中，[植物名称1]和[植物名称2]提取物对病原菌[病原菌名称1]的MIC分别为6.25mg/mL和12.5mg/mL，对[病原菌名称2]、[病原菌名称3]和[病原菌名称4]也是如此。因此，证明了这些植物甲醇提取物的组合对所有测试病原菌均表现出协同抗菌作用（FICI < 0.5）。
由于[植物名称1]和[植物名称2]甲醇提取物具有抗菌协同作用且生产成本效益高，它们可作为天然防腐剂和调味剂用于食品保鲜。
