Antimicrobial effect of propolis extract based on minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) methods.

Antimicrobial effect of propolis extract based on minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) methods.

<p>Antimicrobial effect of propolis extract based on minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) methods.</p>

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Bibliographic Details
Main Author:	Fatemehe Majdi (19825877) (author)
Other Authors:	Behrooz Alizadeh Behbahani (19825880) (author), Hassan Barzegar (19825883) (author), Mohammad Amin Mehrnia (4667590) (author), Morteza Taki (19825886) (author)
Published:	2024
Subjects:	Biochemistry Pharmacology Biotechnology Ecology Immunology Cancer Environmental Sciences not elsewhere classified Biological Sciences not elsewhere classified Chemical Sciences not elsewhere classified well diffusion agar total phenol content support vector machine scanning electron microscope radial basis function microbiological analysis revealed disk diffusion agar 93 log cfu 73 log cfu 70 log cfu 65 mg qe 61 mg qe 57 mg gae 43 mg gae 00 log cfu 67 ± 0 51 ± 0 02 ± 0 total viable count lepidium sativum </ div >< p delicate food items c115 hela cell minimum inhibitory concentration minimum bactericidal concentration 65 ± 1 59 ± 1 >- coumaric acid 23 ± 0 rbf model exhibited high moisture content coated meat products 4 ° c strong antimicrobial properties edible coating extended p </ fungi count food coating edible coatings cell wall biological properties 23 vs antimicrobial activity syringic acid chlorogenic acid caffeic acid benzoic acid upon comparison three days svm ), study aimed spoilage due shelf life second stage quality indicators propolis extract preserve perishable pathogenic bacteria packaging method naturally perishable microbial contamination higher level extract ’ experimental outcomes exceptional capacity examined using effectively package different concentrations control sample closely match chemical compounds chemical characteristics buffalo meat attracted attention antioxidant activity antimicrobial effect 9 days 78 vs 71 vs 46 μg 39 vs 28 μg 14 μg
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