ANTIMICROBIAL CAPACITY EVALUATION OF SOME SWEET BASIL (OCIMUM BASILICUM) EXTRACTS PUBLISHED

Cristina Tuchila, Dana Iovanescu, C. Rujescu, Carmen Dumitrescu
In the last period we notice a special interest for some microbiological studies, regarding antimicrobial activity of such natural extracts, the aim is to review some technologies often met in agro-food sciences, especially the use of some natural products in detriment of synthesis products. Samples of sweet basil (Ocimum basilicum) extract have been analyzed after they have been processed at 80 o C temperature, for 3 hours, and the tested bacteria have been Escherichia Coli, Staphyloccocus aureus and Candida albicans . The used technique consisted in measurement of inhibition area diameter formed on plates with microbial cultures. In the mentioned conditions, we remarked an inhibition of development for Escherichia Coli and Candida albicans , in change Staphyloccocus aureus is resistant at the studied substance.
ocimum basilicum; antimicrobial
Presentation: oral

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