Antimicrobic On KAFFIR LIME (Citrus hystrix) leaves against Bacillus cereus : KILL TEST METHOD

Chylen Setiyo rini
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引用次数: 0

Abstract

Kaffir lime (Citrus hystrix) is a horticultural plant that is widely used as a natural flavor in various food and beverage products. The content in lime leaves is useful for health, including flavonoids, minerals, vitamin C, limonoids, and carotenoids. Bacillus cereus causes a diarrheal disease that attacks the intestines. This study aims to determine the kaffir lime leaf extract in inhibiting the growth of Bacillus cereus bacteria using the Time-Kill Test method. This study used the Minimum Inhibitory Concentration (MIC) and Time-Kill Test methods. The MIC results in kaffir lime leaf extract that can inhibit bacteria at 2 mg/mL, while the Time-Kill Test shows a death phase at 24 hours. Kaffir lime leaf extract has a bacteriostatic effect at 0, 4, 8, and 24 hours, while amoxicillin and the combination of amoxicillin and extract have a bacteriostatic effect at 4, 8, and 24 hours. Based on the results of the One Way ANOVA test with a 95% confidence level (p <0,05) showed a significant effect of kaffir lime leaf extract on the growth of Bacillus cereus.
酸橙(Citrus hystrix)叶片抗蜡样芽孢杆菌:杀伤试验方法
酸橙(Citrus hystrix)是一种园艺植物,被广泛用作各种食品和饮料产品的天然香料。酸橙叶中的成分对健康有益,包括类黄酮、矿物质、维生素C、类柠檬素和类胡萝卜素。蜡样芽孢杆菌引起一种攻击肠道的腹泻病。本研究旨在采用时间杀伤法测定青柠叶提取物对蜡样芽孢杆菌生长的抑制作用。本研究采用最小抑制浓度(MIC)和时间杀伤试验方法。MIC试验结果表明,酸橙叶提取物在2mg /mL时可以抑制细菌,而时间杀伤试验显示在24小时时出现死亡阶段。青柠叶提取物在0、4、8、24小时具有抑菌作用,而阿莫西林及阿莫西林与提取物的组合在4、8、24小时具有抑菌作用。经95%置信水平(p < 0.05)的单因素方差分析结果显示,青柠叶提取物对蜡样芽孢杆菌的生长有显著影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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