Study of comparative antimicrobial effects of Pinus elderica extracts and selective antibiotics on some of food infection and intoxication microorganisms "in vitro"

Researchers give some reasons to discover new antimicrobial substances of plant origin; they are consisted of increseaing bacterial resistance to antibiotics, and susceptibility to antimicrobial. The present study examines the effect of aqueous and ethanolic extract of Pinus elderica fruit on infection and poisoningoffood microorganisms “in vitro”. Antimicrobial effect of the extracts using agar disk diffusion method and the Minimum Inhibitory Concentration (MIC) of microbial growth and Minimum Bactericidal Concentration (MBC) of bacteria was performed using serial dilution method.Comparison of antibacterial activity of ethanolic and aqueous extracts of this plant showed better effect on Gram-positive bacteria than Gram-negative bacteria.Such maximum growth of inhibition zone showed at ethanol extract from Pinus elderica fruiton strains of staphylococcus aureus, which was 17.5 0.14 mm. From two strains of Gram-negative bacteria, E.coli was the most resistant against aqueous and ethanolic extracts of this fruit. Accordingto the results, Pinus elderica have some what antibacterial effects.