The antibacterial activity of aqueous extract of peppermint and Bay leaf against Staphylococcus aureus
Year: 2011
Type: article
Abstract: Microbial resistance to antibiotics especially among Staphylococcal strains is a major threat to public health. Therefore plant extract are alternatives now to treat resistant organisms. Materials and Method: The effect of different concentration of two a aqueous extracts (peppermint and bay leaf) against Staphylococcus aureus was evaluated using the agar diffusion method and determination of minimum bactericidal concentration (MBC) value of peppermint and bay leaf were also done in this study. Results: The results of this study demonstrated that peppermint extract exhibit more activity than bay leaf on Staphylococcus aureus but both of them were found to have inhibitory effect against Staphylococcus aureu. The minimum bactericidal concentration was shown that 25% was the MBC for peppermint and 35% was the MBC for bay leaf. Conclusion: This in vitro study suggests that peppermint and bay leaf may be used as antibacterial agent against Staphylococcus aureus.
Author: Luma M. Al-Hadi
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W2181441629