EFFECT OF RED CABBAGE CRUDE EXTRACTS ON E. coli AND Staph.aureus GROWTH

Ahmed, Salah; Al-Taleb, Muhannad

doi:10.33899/magrj.2018.161503

	EFFECT OF RED CABBAGE CRUDE EXTRACTS ON E. coli AND Staph.aureus GROWTH
Mesopotamia Journal of Agriculture
Article 17, Volume 46, Issue 3, 2018, Pages 229-238
DOI: 10.33899/magrj.2018.161503
Authors
Salah Ahmed^* ¹; Muhannad Al-Taleb²
¹Food Sci.Dept., College of Agriculture and Forestry, Mosul University. Iraq
²Food Sci.Dept. / College of Agric.& Forest./ Mosul Univ. / Iraq
Abstract
The current study concentrated on effect of red cabbage crude extracts, first: acidified methanol extract by 2.4 mM/L HCl, second: of methanol 80 %, on growth of Escherichia coli and Staphylococcus aureus in solid and liquid media. Each extract was added in 125, 250, and 500 µL/ treatment , it was added to the fixed sterilized disks in solid medium or added to liquid medium, however, the control treatment freed of extracts. All treatments were incubated for 24, 48, and 72 hours at 30 oC when inhibition percentages were calculated and the minimum inhibition concentration (MIC) was measured for both bacteria. The results appeared that red cabbage crude extracts showed significant (p<0.05) change on E. coli and Staph. aureus inhibition in the solid media as the inhibition ratios on ranged between 42.59-92.17 and 40.04-86.60% , respectively , while the inhibition ratios in the liquid media between 46.44-96.26 and 44.45-95.10% for the two species of bacteria respectively. The lowest MIC occurred when adding acidified methanol by HCl of red cabbage especially against E. coli as inhibition happened at 200 µL and this lower than the concentration which inhibited Staph.aureus.

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