Abstract
This study was planned to investigate the effects of some medicinal plant juices and Lactoferrin on pathogenic microorganisms that contaminated milk. An experiment was carried out in microbiology laboratory of Animal Production Department/College of Agriculture/University of Baghdad. Lemon, ginger and garlic juices and Lactoferrin were used at a concentration of 15, 30, 45, 60, 75 and 100 percent of each, added to petri dishes contain Escherichia coli, Proteus, Salmonella, Staphylo coccus aureus. It turns out that garlic and ginger juice have a stronger growth inhibition than lemon juice and Lactoferrin on E. coli their impact on the Proteus also showed a positive effect on the size of the zone of inhibition other than ginger, which had no effect on the growth of those organisms. Furthermore, their impact on the Salmonella, garlic juice had the same positive effect, followed by Lactoferrin. While ginger and lemon juice had effect only in high concentration. The effect of lemon juice on Staphylo aureus was greater than that of ginger and Lactoferrin, which had a positive effect only in high concentrations and increased the size of zone of inhibition by increasing concentration. It can be concluded that garlic juice has the strongest inhibition effect on all tested microorganism compared with the other juices and Lactoferrin, especially in high concentrations as the size of halo inhibition increased with the increasing juice concentration.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
More From: IOP Conference Series: Earth and Environmental Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.