Abstract
Effect of Spices on Biofilm Forming Capacity of Bacteria
Highlights
Biofilms are sessile communities of micro-organisms where microbes are embedded in an extracellular polymeric substance [1] and as such show elevated resistance rates to antibiotics and antimicrobials [2, 3, 4]
Cinnamon had an antibacterial effect on E. faecalis and S.aureus, where the highest zone of inhibition for E. faecalis and S.aureus was recorded at the 50% w/V solution
In our study we tested the antimicrobial effect of different spice (w/v) solutions using agar well method and subsequently serial dilutions of the 25% w/V solutions of spices were tested for their effect on biofilm formation in 96 well plates
Summary
Biofilms are sessile communities of micro-organisms where microbes are embedded in an extracellular polymeric substance [1] and as such show elevated resistance rates to antibiotics and antimicrobials [2, 3, 4]. Most (99.9%) micro-organisms have the ability to form biofilms on a wide range of biological and nonbiological surfaces [1]. Due to their elevated resistance rates towards antimicrobials [2, 3, 4] and the fact that antibiotics can act as signaling molecules and effect biofilm formation [6,7,8,9], today biofilms represent a major problem in public health, medicine, industry and everyday life [3, 4]. Spices, which are plant substances used to enhance flavor [18]
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