scholarly journals IN VITRO TESTING OF CLOVE EXTRACTS IN INHIBITING AND KILLING STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI

2021 ◽  
Vol 10 (1) ◽  
pp. 16-19
Author(s):  
Nadia Dwi Rahmawati ◽  
Tri Nur Kristina ◽  
Endang Sri Lestari ◽  
Hardian Hardian
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Skin Irritation ◽  
Antibacterial Properties ◽  
Control Group ◽  
Dilution Method ◽  
Control Group Design ◽  
E Coli ◽  
Clove Extract

Background: Diarrhea that could be caused by Staphylococcus aureus and Escherichia coli can be prevented by increasing hand hygiene using alcohol-based hand rub, but frequent use might cause skin irritation. Replacing alcohol with herbs could avoid this side effect. Cloves have been proved to have antibacterial properties. However, most researches used complex extraction methods that might not be applicable on a household scale.Objective: To prove that clove extracts have ability to inhibit and to kill S. aureus and E. coli.Methods: This is an experimental study by using post-test only control group design. Clove extract was obtained with simple aqueous maceration. Samples were Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 25922 allocated into six groups: clove extracts at concentrations of 12.5%, 25%, 50%, 100% respectively; 70% alcohol as a positive control; and aquadest as a negative control. Each group was given 5 repetitions of intervention. MIC was measured with dilution method, while MBC with streak method. Negative controls were only used to monitor the quality of this work.Results: MIC of S. aureus was started at 50% concentration of clove extract, while MBC of S. aureus was started at 25 % concentration of the same extract. MIC and MBC of E. coli was both started at 25% concentration of clove extract. MIC and MBC of 100% concentration of clove extract were equal with 70% alcohol.Conclusion: Concentration of 100% clove extracts have similar ability with 70% alcohol to inhibit and to kill S. aureus and E. coli. Keywords: Clove Extracts, Escherichia coli, MBC, MIC, Staphylococcus aureus

scholarly journals INHIBITORY EFFECT OF ONION (ALLIUM CEPA LINN) AND SUGAR PASTE MIXTURE ON STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI BY IN VITRO

2019 ◽  
Vol 5 (4) ◽  
pp. 131-137
Author(s):  
Tahiruddin Tahiruddin ◽  
Diah Indriastuti
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Allium Cepa ◽  
Antibacterial Properties ◽  
Inhibition Zone ◽  
Control Group ◽  
Control Group Design ◽  
Onion Extract

Background: Staphylococcus aureus and Escherichia coli are infection agents. The onion is known to have antibacterial properties. Meanwhile, sugar paste is effective to inhibit bacterial growth.Objective: This study aimed to identify the antibacterial activity of onion extract (Allium cepa Linn) and sugar paste mixture on staphylococcus aureus and Escherichia coli by in vitro.Methods: We used a post-test-only control group design with a completely random design. The onion extract with sugar paste mixture was divided into 4 concentrations; 25%, 50%, 75% and 100% with 3 repetitions. The data were analyzed by measuring inhibition zone diameter and tested using the One-Way Analysis of Variance (ANOVA) and Tukey test.Results: Findings showed that on average, the antibacterial activity of onion extract and sugar paste mixture on staphylococcus aureus was 14.57mm, 17.44mm, 18.36mm, and 22.28mm, respectively 25%, 50%, 75%, and 100% concentrations. Meanwhile, on Escherichia coli, it was 17.27mm, 19.67mm, 20.31mm, and 21.62mm.Conclusion: onion extract and sugar paste mixture can inhibit the growth of Staphylococcus aureus and Escherichia coli.

scholarly journals POTENSI AKTIVITAS ANTIMIKROBA MADU DAN HABBATUSSAUDA TERHADAP BAKTERI ESCHERICHIA COLI SECARA IN VITRO

2019 ◽  
Vol 2 (1) ◽  
pp. 11-19
Author(s):  
Alifia Ayu Delima ◽  
Utami Murti Pratiwi ◽  
Asriani
Keyword(s):  
Escherichia Coli ◽  
Control Group ◽  
Control Group Design ◽  
E Coli ◽  
Group Design ◽  
Post Test

Madu dan habbatussauda memiliki aktivitas antibakteri. Komponen yang terdapat di dalam madu antara lain keasaman, tekanan osmotik, dan hidrogen peroksida, asam aromatik serta omponen fenol juga berperan dalam aktivitas antibakteri. Sedangkan habbatussauda sendiri tannin, tymoquinon, thymol, a-pinene, p-cymene dengan cara menghambat pembentukan asam nukleat (RNA) dan sintesis protein yang berperan sebagai antibakteri dan antioksidan pada proses infeksi. Tujuan dari penelitian ini untuk mengetahui potensi antibakteri madu dan Habbatussauda terhadap bakteri Escherichia coli. Jenis penelitian ini adalah eksperimental dengan metode Post Test Only Control Group Design yang dilakukan secara in vitro. Hasil dari penelitian in vitro menunjukan bahwa terdapat pengaruh pemberian perlakuan madu, habbatussaudah dan kombinasi terhadap daya hambat pertumbuhan e-coli (<0.05).

scholarly journals Antibacterial Properties of Nanosilver PLLA Fibrous Membranes

2009 ◽  
Vol 2009 ◽  
pp. 1-5 ◽  
Author(s):  
Lin Li ◽  
Yi Li ◽  
Jiashen Li ◽  
Lei Yao ◽  
Arthur F. T. Mak ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Silver Nanoparticles ◽  
Antibacterial Properties ◽  
Weight Ratio ◽  
Antibacterial Effects ◽  
E Coli ◽  
Fibrous Membranes ◽  
Composite Fibrous Membranes

Nanosilver has been studied as a valuable material for it strong antibacterial effects. In this study, we investigated the antibacterial properties of nano silver Poly-L-Lactic acid (Ag/PLLA) composite fibrous membranes. Ag/PLLA fibrous membranes were prepared with silver nanoparticles having weight ratio of silver nanoparticles to PLLA at 5% (w/w). In vitro antibacterial tests were performed usingEscherichia coli(E. coli) andStaphylococcus aureus(Staph.) to determine the antibacterial capability of the Ag/PLLA fibrous membranes. As the results suggested, Ag/PLLA fibrous membranes showed strong antibacterial properties. Thus, Ag/PLLA fibrous membrane can be used as an antibacterial scaffold for tissue engineering.

scholarly journals Antibacterial properties of quercetin

2017 ◽  
Vol 8 (1) ◽  
Author(s):  
Renu Narendra Jaisinghani
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Lactobacillus Casei ◽  
Shigella Flexneri ◽  
Antibacterial Properties ◽  
Dilution Method ◽  
Proteus Vulgaris ◽  
E Coli ◽  
Broth Dilution

Quercetin is a polyphenolic flavonoid with potential chemoprotective properties. In the present work its antibacterial properties were studied against Staphylococcus aureus, Escherichia coli, Shigella flexneri, Proteus vulgaris, Pseudomonas aeruginosa, Lactobacillus casei var shirota by broth dilution method. Quercetin inhibited S. aureus, P. aeruginosa at concentration 20 mcg/mL while P. vulgaris and E. coli were inhibited at concentration 300 mcg/mL and 400 mcg/mL respectively. Shigella flexneri and Lactobacillus casei var shirota were completely indifferent even at concentration of 500 mcg/mL.

scholarly journals EFEK ANTIMIKROBA EKSTRAK RIMPANG KUNYIT (CURCUMA DOMESTICA) TERHADAP ESCHERICHIA COLI SECARA IN VITRO

2017 ◽  
Vol 10 (2) ◽  
pp. 123
Author(s):  
Resa Putra Adiputra ◽  
Irma Suswati ◽  
Fathiyah S
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Control Group ◽  
Control Group Design ◽  
Group Design ◽  
Post Test

Pengaruh Pemberian Boraks Peroral Sub Akut Terhadap Terjadinya Atrofi Testis Tikus Putih Jantan (Rattus novergicus strain wistar). Latar Belakang: Penggunaan boraks banyak disalahgunakan pada makanan. Boraks merupakan salah satu bahan toksik bagi organ testis sehingga dapat menyebabkan atrofi testis melalui penghambatan spermatogenesis. Tujuan: Membuktikan pengaruh pemberian boraks peroral sub akut terhadap terjadinya atrofi testis tikus putih jantan (Rattus novergicus strain wistar) dengan mengukur diameter testis, berat testis, dan jumlah tubulus seminiferus perlapangpandang. Metode: Eksperimental, The Post Test Only Control Group Design. Sampel yang digunakan 24 ekor dibagi 4 kelompok. Kelompok 1 (kontrol negatif), kelompok 2,3,dan 4 masing-masing dengan dosis 400 mg/kgBB, 500 mg/kgBB, dan 600 mg/kgBB selama 28 hari. Dianalisis dengan oneway ANOVA, uji korelasi, dan uji regresi. Hasil penelitian dan diskusi: Terdapat perbedaan diameter testis dan jumlah tubulus seminiferus masing-masing dengan sig p=0,020 (p<0,05) dan sig p=0,00 (p<0,05), sedangkan pada berat testis tidak terdapat perbedaan dengan sig p=0,744 (p>0,05). Analisis korelasi diameter testis (p=0,001), (r=-0,613), jumlah tubulus (p=0,000), (r=0,828), kenaikan boraks menyebabkan penurunan diameter testis dan peningkatan jumlah tubulus. Analisis regresi R2 diameter testis= 0,376 dan R2 jumlah tubulus=0,685. Pada penelitian ini pengaruh boraks terlihat pada gambaran mikroskopis dibandingkan makroskopis, hal ini disebabkan oleh waktu paparan boraks yang kurang lama. Kesimpulan: Pemberian boraks peroral sub akut berpengaruh terhadap atrofi testis.Kata Kunci: Ekstrak rimpang temulawak, Staphylococcus aureus, KHM (Kadar Hambat Minimum), KBM (Kadar Bunuh Minimum).

scholarly journals PERBEDAAN JUMLAH KOLONI STAPHYLOCOCCUS AUREUS PADA BEBERAPA KONSENTRASI PERASAN BUAH BELIMBING WULUH SECARA IN VITRO

2017 ◽  
Vol 5 (1) ◽  
Author(s):  
Igede Sudarmanto
Keyword(s):  
Staphylococcus Aureus ◽  
Control Group ◽  
Dilution Method ◽  
Control Group Design ◽  
The Public ◽  
Group Design ◽  
Gram Positive Bacteria ◽  
Post Test ◽  
Colony Counter

Abstract : Plants bilimbi (Averrhoa bilimbi Linn) has been utilized by the public as a traditional medicinal plants to cure various diseases. The content of natural chemicals from bilimbi fruits are known to have an antibacterial effect, namely, flavonoids and phenols. Methicillin Resistant Staphylococcus aureus (MRSA) is a gram-positive bacteria resistant to antibiotics semisintesis. This research aims to identify the differences in the number of colonies of Staphylococcus aureus bacteria at some concentrations of bilimbi fruit filtrate in vitro. The design of the research is a post test only control group design. Measurement of the activity of bacteria using a colony counter with dilution method. The average number of colonies of Staphylococcus aureus bacteria that grow at a concentration of bilimbi fruit filtrate 10% as much as 59.33 x 108 CFU / ml; at a concentration of 20% as much as 1.33 x 108 CFU / ml; at a concentration of 30%, 40% and 50% contained no bacterial colonies growing. At a concentration of 10 % is able to inhibit the growth of Staphylococcus aureus bacteria, while at a concentration of 30 % has been able to kill the bacteria Staphylococcus aureus. There is a difference in the number of bacterial colonies of Staphylococcus aureus in some bilimbi fruit filtrate concentration (Averrhoa bilimbi Linn) in vitro (p = 0.000

In vitro inhibition studies of natural resin acids to Clostridium perfringens, Staphylococcus aureus and Escherichia coli O149

2018 ◽  
Vol 6 ◽  
Author(s):  
Krisna Roy ◽  
Ulrike Lyhs ◽  
Juhani Vuorenmaa ◽  
Karl Pedersen
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Resin Acid ◽  
Resin Acids ◽  
Diffusion Method ◽  
Dilution Method ◽  
E Coli ◽  
Inhibition Zones

SummaryThe following experiment evaluated the inhibitory activity of a resin acids-based product (RAP) to bacterial pathogens. Clostridium perfringens isolated from chickens, turkeys and pigs, Staphylococcus aureus from chickens, pigs and cattle, and Escherichia coli O149 isolated from pigs were tested. Two different methods were used, a broth dilution method (BDM) using 0.01%, 0.1% and 0.5% resin acid, and an agar diffusion method (ADM) using 0.01%, 0.1%, 0.5%, 1% and 5% resin acid. For the BDM, C. perfringens was inhibited completely at all concentrations. S. aureus was inhibited completely at 0.5%, but only slightly at 0.1% and not at all at 0.01%. The E. coli strains showed no or little inhibition at 0.5%. For the ADM, narrow inhibition zones evolved around the concentration of 0.5% (8–10 mm), 1% (8.0–12.0 mm), and 5% (9.0–19.5 mm) on the C. perfringens strains, while the inhibition zones for S. aureus were smaller and E. coli developed no inhibition zones. Overall, the RAP inhibited C. perfringens at all concentrations of the product, S. aureus at 0.1%, 0.5%, 1% and 5% concentrations, and E. coli O149 only at 0.5% concentrations, although some strain variation was recorded.

scholarly journals UJI EFEK ANTIBAKTERI EKSTRAK ETIL ASETAT DAN KLOROFORM MENIRAN (Phyllanthus niruri Linn) TERHADAP PERTUMBUHAN BAKTERI Staphylococcus aureus ATCC 6538 DAN Escherichia coli ATCC 11229 SECARA in vitro

Biomedika ◽  
2012 ◽  
Vol 4 (2) ◽  
Author(s):  
Dwiariawan Tauchid Rahman ◽  
EM Sutrisna ◽  
Anika Candrasari
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Chloroform Extract ◽  
Control Group ◽  
Phyllanthus Niruri ◽  
Control Group Design ◽  
Post Test ◽  
And Staphylococcus Aureus ◽  
Test Control

Meniran is one of traditional plants that contains several compounds such as terpenoid, flavonoid, and alkaloid that role as antibactrial agent. The aims of the research are to determine the antibacteria effect of extract aethyl acetat and chloroform of meniran. This research was conducted as a laboratory experimental by using post test control group design only. The concentration of extract aethyl acetat and chloroform meniran are 5%, 10%, 20%, 40%, and 80%. The result indicate that extract aethyl acetat of meniran have not effect to Escherichia coli. Meanwhile, to Staphyloccus aureus have an effect (p=0,003). The concentration of the extract chloroform meniran are effective to inhibite the growth of Escherichia coli (p=0,029) and Staphylococcus aureus (p=0,004). The extract aethyl acetat of meniran have an antibacteria effect to Staphylococcus aureus but not to Escherichia coli. Whereas, the extract chloroform of meniran have an antibacteria effect to Staphylococcus aureus and Escherichia coli.Keyword : The aethyl acetat and chloroform extract of Meniran (Phyllanthus niruri L.), antibacteria effect, Staphylococcus aureus and Escherichia coli

scholarly journals Antibacterial Efficacy of Aloe vera Sap Against Staphylococcus aureus and Escherichia coli

2019 ◽  
Vol 3 (2) ◽  
pp. 29-37
Author(s):  
Safira Azahra ◽  
Nita Parisa ◽  
Fatmawati Fatmawati ◽  
Ella Amalia ◽  
Venny Larasati
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Aloe Vera ◽  
Control Group ◽  
Antibacterial Efficacy ◽  
Control Group Design ◽  
Group Design ◽  
Post Test ◽  
Alternative Drug

Abstract Background Aloe vera is a plant that has been used as an alternative drug. This plant contains various compounds, like anthraquinone, saponin, flavonoid, alkaloid, and tannin that has an antibacterial effect against Staphylococcus aureus and Escherichia coli. Both of it were responsible for the infection incident. This study aims to determine the efficacy of Aloe vera sap as an antibacterial against Staphylococcus aureus and Escherichia coli. Methods An experimental study, in vitro using post-test only control group design, has been done at laboratory of Medical Faculty of Sriwijaya University, by examining the antibacterial activity of Aloe vera sap in five different concentration (5%, 10%, 20%, 40%, dan 80%) using well diffusion and solid dillusion method to determine the minimum bactericidal concentration (MBC). And then continued with the phytocemical screening to determine the compound inside the Aloe vera sap. Results Aloe vera sap were able to kill Staphylococcus aureus at 5% and Eshcerichia coli at 80%. Compatibility test showed that Aloe vera sap with concentration of 10%, 20%, 40%, and 80% are compatible with amoxicillin, therefore 80% is compatible with cefotaxime. This ability due to the compound that it contains, which is alkaloid, flavonoid, tannin, quinone, and saponin. Conclusion Aloe vera sap is effective as an antibacterial against Staphylococcus aureus and Escherichia coli.   Keyword: Aloe vera sap, antibacterial, efficacy, Staphylococcus aureus, Escherichia coli.  

Garlic Extract (Allium sativum L.) Effectively Inhibits Staphylococcus aureus and Escherichia coli by Invitro Test

2020 ◽  
Vol 2 (2) ◽  
pp. 61-68
Author(s):  
Agnina Listya Anggraini ◽  
Ratih Dewi Dwiyanti ◽  
Anny Thuraidah
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Bacterial Infections ◽  
Allium Sativum ◽  
Antibacterial Properties ◽  
Herbal Medicines ◽  
Garlic Extract ◽  
Dilution Method ◽  
Initial Stage

Infection is a disease caused by the presence of pathogenic microbes, including Staphylococcus aureus and Escherichia coli. Garlic (Allium sativum L.) has chemical contents such as allicin, alkaloids, flavonoids, saponins, tannins, and steroids, which can function as an antibacterial against Staphylococcus aureus and Escherichia coli. This study aims to determine the antibacterial properties of garlic extract powder against Staphylococcus aureus and Escherichia coli. This research is the initial stage of the development of herbal medicines to treat Staphylococcus aureus and Escherichia coli infections. The antibacterial activity test was carried out by the liquid dilution method. The concentrations used were 30 mg/mL, 40 mg/mL, 50 mg/mL, 60 mg/mL and 70 mg/mL. The results showed that the Minimum Inhibitory Concentration (MIC) against Staphylococcus aureus and Escherichia coli was 40 mg/mL and 50 mg / mL. Minimum Bactericidal Concentration (MBC) results for Staphylococcus aureus and Escherichia coli are 50 mg/mL and 70 mg/mL. Based on the Simple Linear Regression test, the R2 value of Staphylococcus aureus and Escherichia coli is 0.545 and 0.785, so it can be concluded that there is an effect of garlic extract powder on the growth of Staphylococcus aureus and Escherichia coli by 54.5% and 78.5%. Garlic (Allium sativum L.) extract powder has potential as herbal medicine against bacterial infections but requires further research to determine its effect in vivo.

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