Investigation of the antibacterial effect of fennel and propolis extract on food microorganisms

The addition of food preservatives is used to maintain freshness and prevent the growth of bacteria, but the disadvantages of overuse of chemical preservatives have led to a tendency toward natural food preservatives. In this study, fennel extract and propolis extract were prepared as natural preservatives and antibacterial effects, minimum concentration inhibiting bacterial growth without inhibition of extracts were considered as the minimum dilution of MIC inhibitor and to determine the minimum lethal concentration of MBC from 4 different dilutions. It was used on the culture medium of Molar Hinton Agar. The disc release method was then used to evaluate the amount of halo from the extract. The results showed that the gram-positive and gram-positive bacteria studied in this study were sensitive to fennel extract and propolis and the highest antibacterial effect was seen in dilution of 128 mg/ml, so that fennel extract had the highest antibacterial properties. Against the bacteria Escherichia coli (gram-negative) and Staphylococcus aureus (gram-positive), and propolis extract had the most lethal effect against Pseudomonas aeruginosa (gram-negative) and Staphylococcus aureus (gram-positive).