ANTIBACTERIAL ACTIVITY OF COMMERCIAL AND WILD CINNAMON SPECIES
作者： Ashish Saraf , K. Sharma , Mohit S Mishra
DOI:
关键词: Phytol 、 Bacteria 、 Microbiology 、 Gram-positive bacteria 、 Minimum bactericidal concentration 、 Antibacterial activity 、 Pathogenic bacteria 、 Minimum inhibitory concentration 、 Traditional medicine 、 Staphylococcus aureus 、 Biology
摘要: Butanolic extracts of two different Cinnamon species ( C. zeylanicum ; Commercial variety and flexuous Wild variety), were investigated for their in vitro antibacterial activity. The activity against plant human pathogenic bacteria was evaluated on the basis Inhibition Zones (IZs) measurement by “Disc diffusion methodâ€. Maximum inhibition shown C . gram positive bacterium- Staphylococcus aureus extract also showed but inactive Klebsiella pneumoniae more active than as indicated results. Minimum inhibitory concentration (MIC) bactericidal (MBC) values  both seeds (in I¼g/ml) determined. lowest value obtained [MIC-76.25 f .) 78.5( z MBC- 11 2.6( 98.35( .)] thus this is most inhibited extract, whereas Bacillus subtilis least MIC[( 98.50 96.2 MBC [169.50 151.2 Key words: Antibacterial, , MIC, Ashish Saraf et al. Antibacterial Activity Species. J Phytol 3/2 (2011) 102-106.
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