Evaluation of Inhibitory Efficiency for Some Aqueous and Alcoholic Extracts of Cumin, Fenugreek, Sweet Fennel and Black Cumin in Growth of Escherichia Coli and Staphylococcus Aureus Bacteria | ||
| Ibn Al-Haitham Journal For Pure And Applied Science | ||
| Article 1, Volume 30, Issue 1, June 2017, Pages 279-287 | ||
| Authors | ||
| Taif Majid Abdulhussein; Shatha Abdullah Allaithi; Aemen Jassim Mahdi; Zeina Motlik Mouhsen | ||
| Abstract | ||
| A factorial experiment was conducted at the laboratories of the College of Agriculture – Kerbala University during 2016. The aim was inhibitory efficiency for some aqueous and alcoholic extracts of Cumin, Fenugreek, Sweet Fennel and Black cumin in growth of Escherichia coli and Staphylococcus aureus bacteria. Results of Lab the extracts alcoholic, Concentrations 10, and 20 μg/ml giving to the highest percentage of inhibition from water extracts for both types of bacteria. Alcoholic extract of cumin highest percentage inhibition and concentration reached 23 and 26 mm, respectively, for the bacterium Staphylococcus aureus, while the bacteria Escherichia coli giving the alcoholic extract of the concentration of 20 μg/ml and extract alcohol for sweet concentration of 10 μg/ml highest rate was 19.5 mm and 16 mm respectively compared with other types of extracts. | ||
| Keywords | ||
| inhibitory efficiency; aqueous extracts; alcoholic extracts | ||
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