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Investigating the Antibacterial Properties of Mountain Tea Plant Extract and Danai Thyme in Controlling Gram-negative and Gram-positive Bacteria by Disc Diffusion and Well Methods

autorzy: Arshia Mohammad Shafiee Kian Karbaschi Arian Noorani Salar Taheri Amir Pooya Yazdani Samiar Sary Dr. Mohammadshafiee Research and Educational Center

Nowadays, due to the increase in resistance to antibiotics and their various side effects, many studies were performed to prepare natural antibiotics and replace them with synthetic antibiotics. Investigating the antimicrobial effects of medicinal plants can guide us in reaching a sustainable product/method in controlling pathogenic agents. In this research, the antimicrobial effects of Mountain tea plant extracts and Danai thyme in controlling the growth of Gram-negative Escherichia coli and Gram-positive Staphylococcus aureus were investigated by disc diffusion and well methods. In the methodology section, Mountain tea and Danai thyme was initially extracted using the Suxile, and then the antimicrobial properties of the extracts and their optimal concentrations were measured using disk diffusion and well methods on Staphylococcus aureus and Escherichia coli bacteria. Besides, the minimum inhibitory concentration (MIC) and the minimum lethal concentration (MBC) were determined for each extract. The results of this research showed that the extract of the Thyme plant had strong antibacterial properties compared to the extract of the Mountain tea plant. The optimal concentrations of 2-10 frim MBC and 3-10 from MIC test for hydroalcoholic extract of Thyme Denai is recorded. The strong bactericidal property of Danai thyme extract may is due to the presence of thymol and carvacrol.