文章基本信息

标题：Study of Antibacterial Activity of Ocimum sanctum Extract Against Gram Positive and Gram Negative Bacteria
本地全文：下载
作者：Poonam Mishra ; Sanjay Mishra
期刊名称：American Journal of Food Technology
印刷版ISSN：1557-4571
电子版ISSN：1557-458X
出版年度：2011
卷号：6
期号：4
页码：336-341
DOI：10.3923/ajft.2011.336.341
出版社：Academic Journals Inc., USA
摘要：This study was carried out to observe the antibacterial activity of aqueous extract, chloroform extract, alcohol extract and oil obtained from leaves of Ocimum sanctum against the selected bacteria i.e., E. coli, P. aeruginosa, S. typhimurium and S. aureus . The antibacterial activity of Ocimum was evaluated by liquid inhibition test. E. coli, P. aeruginosa, Staphylococcus aureus and Salmonella typhimurium were not found resistant against the Ocimum extract since reduction in optical density were observed from 0.20 to 0.85. Chloroform extract were found most effective against P. aeruginosa where 0.85 reductions in O.D were observed. Extract obtained from Ocimum sanctum were observed equally effective against the gram negative and gram positive bacteria. Present investigation reveals that Ocimum sanctum may be a better alternative as a preservative in Food Industries since it is equally effective against pathogenic gram positive and gram negative bacteria.