Evaluation of the Antimicrobial Activity of Some Commercial Vegetable Extracts Used in Tanneries

Abstract

The aim of this study is to determine the antimicrobial activity of eight different commercial vegetable tanning extracts used in the leather industry against bacterial and fungal isolates from tannery processes such as beamhouse, tanning, and post-tanning processes. Two different concentrations (1% and 5%) of these extracts were used in order to determine their antimicrobial activity. The antimicrobial activity of the extracts was assessed by the disc diffusion method. Nutrient Agar and Malt Extract Agar were used for growing the bacterial and fungal isolates respectively, each containing 0%, 5%, and 10% NaCl. It was observed that all of the extracts were more effective against the bacterial isolates than the fungal isolates. It was also seen that extracts IV, VII, and II were more effective against bacterial isolates growing on 0%, 5%, and 10% NaCl Nutrient Agar plates, respectively. Extracts I and II were found to be more effective against the fungal isolates growing on the Malt Extract Agar plates containing 10% NaCl, while no extracts had any antifungal effect on the NaCl-free and 5% NaCl plates.