التأثير التثبيطي لمستخلصات قلف نبات القرفة (الدارسين)‎ الصيني في بعض الأحياء الدقيقة

Abstract EN

The study was conducted to evaluate the inhibitory activity of the Cassia cinnamon bark extracts (cold watery, hot watery, ethanolic and oily extracts) on some bacterial tested strains, which include three gram negative strains Escherichia coli 25922, Salmonella typhimurium and Ps.

aeruginosa 15442, and one gram positive strain Staphylococcus aureus 25923, in addition to the yeast Candida albicans 10231, using the well diffusion method yeast.

It was noticed that the inhibitory activity of the four extracts in the microorganisms tested strains was different according to the difference of the extract solvent and the microorganism.

The effect of oily extract in a concentration of 25% was highly significant effect in accordans to the rest extracts in the inhibition of the microorganism tested strains as the diameter of the growth inhibition areas 25.67 , 24, 25, 24 and 33 millimeter in the bacteria E.

coli, Staph.

aureus, Sal.

typhimurium, Ps.

aeruginosa and yeast C.

albicans respectively.

Coming next is the ethanolic extract in a concentration of 25% while the cold water extract in 35% concentrate showed the lowest inhibitory effect.

Sal.

typhimurium showed higher resistance to the cold water 35%, hot water 35% and ethanolic 25% extracts activity in comparison to the other tested strains.