title: Inhibitory Effect of Black and Red Pepper and Thyme Extracts and Essential Oils on Enterohemorrhagic Escherichia coli and DNase Activity of Staphylococcus aureus.
abstract: In this study, extracts and essential oils of Black and Red pepper and Thyme were tested for antibacterial activity against Escherichia coli O157: H7 and Staphylococcus aureus. Black and Red pepper and Thyme were provided from Iranian agricultural researches center. 2 g of each plant powder was added to 10 cc ethanol 96°. After 24 h, the crude extract was separated as an alcoholic extract and concentrated by distillation method. Plants were examined for determining their major component and essential oils were separated. Phytochemical analyses were done for detection of some effective substances in extracts. The antibacterial activity against Escherichia coli O157: H7 and Staphylococcus aureus was tested and the results showed that all extracts and essential oils were effective and essential oils were more active. The extracts and oils that showed antimicrobial activity were later tested to determine the Minimum Inhibitory Dilution (MID) for those bacteria. They were also effective on the inhibition of DNase activity. This study was indicated that extracts and essential oils of Black and Red pepper and Thyme can play a significant role in inhibition of Escherichia coli O157: H7 and Staphylococcus aureus.
authors.affiliation: Department of Microbiology, International Branch of Shahid Beheshti Medical University, Tehran, Iran.
authors.forename: Maryam
authors.initials: M
authors.lastname: Zarringhalam
authors.forename: Jalal
authors.initials: J
authors.lastname: Zaringhalam
authors.forename: Mehdi
authors.initials: M
authors.lastname: Shadnoush
authors.forename: Firouzeh
authors.initials: F
authors.lastname: Safaeyan
authors.forename: Elaheh
authors.initials: E
authors.lastname: Tekieh
keywords: Black pepper; DNase activity; Escherichia coli O157: H7; Red pepper; Staphylococcus aureus; Thyme