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ANTIMICROBIAL ACTIVITY OF FRESH PLANT JUICE ON THE GROWTH OFBACTERIA AND YEASTS

Merih KIVANÇ

Dept. of Biology, Faculty of Science, Univ. of Anadolu, Eskişehir, TURKEY

Buket KUNDUHOĞLU

Dept. of Biology, Faculty of Science and Art, Univ. of Osmangazi, Eskişehir,

TURKEY.

SUMMARY 

In this study fresh juice of 17 plants were prepared and tested for inhibition of bacteria and

yeasts in culture media. Garlic was the most inhibitory plant on the bacteria. Onion, leek, red

 pepper, garden radish and horse radish inhibited the growth of one to three bacteria. Other

 plant juice did not inhibit the growth of tested bacteria. Garlic, onion, dill and cabbage juice

inhibited the growth of all 10 yeasts. Leek and peppermint juice were the least inhibiting plants on the tested yeasts.

ÖZETBu çalışmada 17 değişik bitkiden elde edilen extrenin kültür ortamında bakteri ve mayalar

üzerindeki inhibitör etkisi test edilmiştir. Bakteriler üzerinde en yüksek inhibitör aktivite

gösteren bitkinin sarmısak olduğu belirlenmiştir. Soğan, pırasa, k ırmızı  biber, bahçe turpu ve

yaban turpu 1-3 bakteri türü üzerinde inhibitör etki göstermiştir. Diğer bitki extreleri (lahana,

nane, dereotu ve maydanoz) test edilen bakterilerde inhibisyon oluşturmamıştır. Sarmısak,

soğan (1 ve 2), dereotu ve lahana extreleri test edilen tüm mayalar ın gelişimini inhibeetmiştir. Test edilen mayalar üzerinde en düşük inhibitör etkiye ise pırasa, bahçe turpu ve

nane extrelerinin sahip olduğu belirlenmiştir.

INTRODUCTIONMany of the plants used today were known to the people of ancient cultures throughout the

world and they were valued their preservative and medicinal powers. Scientific experiments

on the antimicrobial properties of plants and their components have been documented in the

late 19th century (1).

 Naturally occurring microbial inhibitors have been recovered from a wide variety of foods

including onions, garlic, fruits, vegetables, cereals and spices. many of these antimicrobials

contribute to the food stuffs natural resistance to deteriorations. The flavour components

consist of such compounds as alcohols, aldehydes, esters, terpens, phenols, organic acids and

others, some of which have not yet been identified (2).

The widespread use of onion and garlic as a flouvering agent is well known. Onion and

garlic also known to have medicinal properties. Onion bulbs contain tannin, pectin, quercetin

and glycosides. Alcohol extract show hypotensive analgesic and antileptazol properties.

Onion extracts shows antibacterial properties. Garlic bulbs contain pectin, garlicin, volatile

oils, allin and allistatins I and II. Alcoholic extract of garlic shows bactericidal, antibiotic,

high hypoglycaemic and fungusidal activities. The extract showed hypotensive, analgesicsedative and antileptazol properties (3).

Lamiaceae (Labiatae) are reputed for their medicinal uses. Due to their content in essential

oils, several species of this family show antimicrobial activity. Investigations on plants were

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RESULTS AND DISCUSSIONThe results obtained in the experiments are shown in Table 3. Fresh garlic juice showed the

highest antibacterial activity. This observation confirms an earlier report (5-7). Saleem and Al

Delaimy (7,17) reported that 3%, 5% and 10% fresh garlic extract inhibited the growth of  B.

cereus on nutrient agar plates by 31.3%, 58.2% and 100%, respectively. The inhibition of  B.

cereus increased with rising concentrations of garlic extract. Garlic juice was not inhibited  B.

subtilis and P. aeruginosa. In garlic, the active inhibitory principal is allicin (diallyl disulfide

and diallyl trisulfide) (18,19). Allicin is enzymatically released from precursor after the garlic

 bulbs are crushed (17).

The lowest effect was obtained with horse-radish and leek juice which inhibited the growth

of  B. cereus and  B. subtilis, respectively. Garden-radish, red pepper and three varieties of

onions inhibited the growth of two or three bacteria. The low activity of onion juice was

somewhat surprising. Beuchat (10) reported that V.  parahaemolyticus was grown in onion

 powder. Al-Delaimy and Ali (7) reported that 4% of fresh onion extract were bacteriostatic

against E. coli and S typhosa.

Horse-radish, Brussels sprout, cabbage, cauliflower, peppermint, rocket plant, celery, dilland parsley did not inhibit the growth of tested bacteria. Altman et al. (20) found that horse

radish were bactericidal against S. aureus.

 B. cereus was the most sensitive of the tested bacteria, followed by  E. aerogenes  and S.

marcescens.

Inhibitory activities of fresh vegetable juices against yeasts are shown in Table 4. The fresh

vegetable juices caused different inhibition zones on the tested yeasts. The most active juice

were onion, garlic and dill. These inhibited growth of all yeasts.

Moore and Atkins (13) reported that 22 active pathogenic isolates of C. albicans were all

inhibited by garlic extract. C. albicans were all inhibited by plant extracts (18). The horse-radish (black and white), cabbage, red pepper and parsley were fairly active. The lowest effect

was obtained with brussels sprout, cauliflower, rocket plant and celery which did not inhibit

the growth of tested yeasts. Conner and Beuchat (21) showed that of 32 different plant

essential oils, garlic, onion were particularly inhibitory to selected food spoilage and

industrial yeasts.

Comparison of the sensitivity of the tested yeasts towards plant juice showed that S.

cerevisiae and R. rubra were the most sensitive, while Candida was the most resistant. On the

other hand, Saccharomyces were sensitive to most juices but to varying degrees.

In general, plant juices were more active against yeasts then bacteria.

REFERENCES

1. Zaika, L.L. “Spices and herbs: their antimicrobial activity and its determination”

J. Food Safety, 9:97-118 (1975)

2.  Shelef, L.A., Naglik, O.A and Bogen, D.W. “Sensitivity of some common

food-borne bacteria to the spices sage, rosemary and allspice” J. Food Sci. 45:

1042-1044 (1980)

3. Adesina, S.K. “Studies on some plants used as anticonvulsants in Amerindian

and African traditional medicine” Fitoterapia, 5-6:147-162 (1982)4.  Diaz, R., Quevedo-Sarmiento R. and.Ramos-Cormenzana, A. “Phytochemical

and antibacterial screening of some spices of Spanish  Lamiaceae” Fitoterapia,

4,329-333, (1988)

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5. Özçelik, S., Farklı  yörelerden alınan soğan (Allium cepa L.) örneklerindeki

antimikrobiyal maddelerin (fitonsid) bakterisit ekilerinin araştır ılması  , Gıda,1

42-46 (1986)

6. Mantis, A.J., Karaioannoglou, P.G. and Spanos, G.P. et al. “The effect of

garlic extract on food poisoning bacteria in culture media. I. Staphylococcus

aureus” Lebensm. Wiss. Technol. 11:26-28 (1978)

7.  Al-Delaimy, K. S.and Ali, S. H. “Antibacterial action of vegetable extracts on

the growth of pathogenic bacteria” J. Sci. Food Agric. 21:110-112 (1970)

8.  Johnson, M. G. and Vaughn, R.H. “Death of Salmonella typhimurium  and

 Escherichia coli  in the presence of freshly reconstituted dehydrated garlic and

onion” Appl. Microbiol., 17, 903-905 (1969)

9.  Temmyo, R. “Studies on the prevention of outbreaks of food poisoning caused

 by Vibrio parahaemolyticus” Bull. Tokyo Med. Dent. Univ. 13: 489 (1966)

10.  Beuchat, L.R., “ Sensitivity of Vibrio parahaemolyticus  to spice and organic

acids” J. Food Sci., 41: 899-902 (1976)

11.  Salzer, J.J., Broker U and H. F. Klie et al. “Wirkung von pfeffer und pfefferinhaltssteffen auf die microflora von wurtswaren” Die Fleischwirtschaft

57:1975-1976 (1977)

12.  Huhtanen, C.N., “Inhibition of Clostridium botulinum  by spice extracts and

aliphatic alcohols” J. Food Protec. 43(3):195-196 (1980)

13.  Moore, G.S. and Atkins, A.D. “The fungicidal and fungistatic effects of an

aqueous extract on medically important yeast-like fungi” Mycologia, 69:341-

  348 (1977)

14.  Tynecka, Z. and Gos, Z. “The inhibitory action of garlic ( Allium sativum  L.)

on growth and respiration of microorganisms” Acta Microbiologica Polanica.,5B: 51-62 (1973)

15. K ıvanç , M. and A. Akgül, Mayalar ın gelişmesi üzerine baharatlar ın etkisi,

Gı da, 2, 145-152 (1988).

16.  K ıvanç , M. and Akgül, A., “Antibacterial activities of essential oils from

Turkish spices and citrus” Flavour and Fragrance Journal, 1, 175-179 (1986)

17.  Saleem, Z.M. and Al Delaimy, K.S. “Inhibition of  Bacillus cereus  by garlic

extracts” J. Food Protec., 45(11): 1007-1009 (1982)

18.  Amonkar, S.V. and Banerji, A. “Isolation and characterization of larvicidal

 principle of garlic” Science, 174:1343-1344 (1971)

19.  Pruthi, J.S. “Properties and uses” In Spices and Condiments. Chemistry,

Microbiology and Technology, Academic Press, Inc. New York, pp. 16-68

(1980)

20.  Altman, L.V., Fedotova, N.L and Babichenko,L.V. et al. “Bactericidal

 properties of freeze and dried horse radish” Konservnaya;

Ovoshchesushilnaya, Promyshlenost, 9, 40 (1980)

21.  Conner, D.E. and Beuchat, L.R. “Effects of essential oils from plants on

growth of food spoilage yeasts” J. Food Sci., 49(2):429-434 (1984)

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Table 1: The commercial and scientific names of plant tested.

Plan

t name Botanical Source Family Plant Part 

Garl

ic  Allium sativum L. Liliaceae bulbOnion (3 cultivars)  Allium cepa L. Liliaceae bulb

Leek  Allium porrum Don. Liliaceae bulb

Horse-radish (black)  Raphanus raphanistrum L. Cruciferae root

Garden-radish  R. sativus L. var. radicula Cruciferae root

Horse-radish (white)  R. sativus L. Cruciferae root

Cabbage  Brassica oleracea L. var. oleracea Cruciferae leaf

Brussels sprout  B.oleracea L. var. gemmifera Cruciferae leaf

Cauliflower  B.oleracea L. var. botrytis Cruciferae flower

Rocket plant  Eruca sativa Miller Cruciferae leaf

Peppermint  Mentha spicata L. Labiatae leaf

Celery  Apium graveolens L. Umbelliferae bulbRed pepper Capsicum annum L. Solanaceae fruit

Dill  Anethum graveolens L. Umbelliferae leaf

Parsley Petroselinum sativum  Umbelliferae fruit

Table 2: Tested bacteria and yeast

B

acteria Strain no Yeasts Strain no Ba

cillus cereus  B 83 Candida crucei  FRR 1302

 Bacillus subtilis  B 74 Candida utilis  FRR 1650

 Enterobacter aerogenes  En 65 Candida tropicalis  FRR 1282

 Escherichia coli  E 9 Pichia membranafaciens  FRR 1235

Klebsiella pneumoni  Kl 31  Rhodotorula rubra  FRR 2406

Proteus vulgaris  Pr 14 Saccharomyces cerevisiae  FRR 1519

Pseudomonas aeruginosa  Ps 1 Saccharomyces rouxii  FRR 1911

Salmonella typhimurium  S 498 Saccharomyces pombe  FRR 2208

Serratia marcescens  Sm 4 Saccharomyces octoporus  FRR 2171

Staphylococcus aureus  St 14 Shizosaccharomyces bailii  FRR 2227Vibrio parahaemolyticus  V. 98

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Table 3: Inhibitory properties (inhibition zone diameter in mm) of plant juice towards bacteria.

Plan

t Garlic Onion Onion Onion Leek Red Garden Horse

1 2 3 pepper radish radish

white

 B.ce

reus  20 14 - 18 - - 13 12

 B. subtilis  - 28 - - 28 - - -

 E. aerogenes  26 12 12 13 - - - -

 E. coli  26 - - - - - - -

K. pneumoni  22 - - - - - - -

P. vulgaris  28 - - - - 28 - -

P. aeruginosa  - - - - - 30 - -

S. aureus  14 - - - - - - -

S. typhimurium  24 - - - - - - -S. marcescens  28 - 20 - - 16 24 -

V. parahaemolyticus  18 - - - - - - -

Table 4: Inhibitory properties ( inhibition zone diameter in mm) of plant juice towards yeasts

Garlic Oni. Oni. Oni. Leek Horse Horse Garden Cabbage Pepper Red Dill Parsley

1 2 3 rad. rad. rad. mint pep.

 black white

a

  17 18 20 20 - 10 - ND - - 15 17 -

b  38 20 38 13 10 - - ND 28 - 24 32 -

c  22 28 28 16 - - 10 ND 13 - - 28 -

d  23 19 16 28 - 28 - ND 18 - 11 19 14

e  17 24 25 18 - 11 12 ND 15 - 21 13 10

f   23 23 10 - - - 13 ND 13 - 10 18 13

g  26 15 20 10 - 16 12 ND 19 14 - 17 10

h  15 26 10 38 - - 28 10 14 - - 28 18

i  26 28 10 26 - - - 12 - 17 - 26 -

 j  32 28 28 26 - - - 28 - 10 - 32 -

(a: C. crucei, b: C. utilis, c: C. tropicalis, d: P. membrafaciens, e:  R. rubra, f : S. bailii, g: S. cerevisiae, h: S.

octoporus, i: S. pombe, j: S. rouxii).

 ND: not determined

-: no inhibition zone