Survey of antibacterial Properties of Extracts of Green Algae Ulva fasciata collected from Persian Gulf

Algae have a wide variety and diversity, most notably its properties, especially green algae, because of the high antioxidant and antibacterial activity of extracts extracted from them. And the abundance of algae and the use of natural antibacterial alternatives to handmade and synthetic drugs is important. One of the most important causes of this study was the efficacy of these compounds as inhibitors of bacterial growth, especially human pathogenic and food spoilage bacteria. Accordingly, the fractions extracted from Ulva fasciata green algae were evaluated using a gas-soluble gas chromatographic apparatus in Estonia and its effect on the extracted bacteria was, respectively, frequency and concentration of Erucic acid, phytol. The antibacterial activity of the extracts of green algae Ulva fasciata collected by scuba diving from the Persian Gulf was evaluated in vitro. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC in Gram-positive bacteria) of Staphylococcus aureus, (Bacillus subtilis and Gram-negative bacteria (Escherchia coli and Salmonella typhi) were evaluated to have the highest growth inhibitory effect, 50 μg/ml for S. aureus and the highest lethal concentration, 300 μg/ml for B. subtilis. The results of this study showed that the extract of Ulva fasciata green algae has antibacterial properties.