الفعالية التثبيطية لمستخلصات نبات الجت في عزلات الأحياء المجهرية و إمكانية استخدامها في حفظ الأغذية

Abstract EN

The study include Prepare the watery and alcoholic extracts for alfalfa (Medicago sativa) by different concentration about (125-300) mg/ml.

The qualitative chemical test of the active group in the watery and alcoholic extracts, the watery extract content most active group (Flavones, Saponins, Glycosides.

Phenols, Steroids, Terpenes, Resins) except the Coumarines and alkaloids, but the alcoholic extract discontent only the Coumarines.

Content of both extract were differences in quality and quantity.

The inhibition activity of tow extract tested in the microorganism isolated which include the negative gram bacteria Escherichia coli, Pseudomonas aeruginosa, Bacillus spp.

and positive bacteria Staphylococcus aureus and the mold , fungi include Pencillium spp, Aspergillus niger, Asp.

flavus.

The two extract showed different inhibition activity, the best inhibition concentration in the bacteria and fungi by the water and alcoholic extracts in 250mg/ml.

The ground meat samples treatment with alcoholic extract of alfalfa in different incubation period (3, 7, 10, 14) days at (4) C° comparison the without extract treatment (control), showed highly inhibition activity in the alcoholic extract against the bacteria and fungi isolate in the concentration 200 mg/ml.