Study the sensitivity of gram positive bacteria to antibiotic and hot watery extract of red cabbage

Abstract

Aim This study was conducted to study the sensitivity of some positive bacteria Staphaloccoccus aureus, Streptococcus pyogenes, Listeria monocytogenes, Bacillus subtilis to some antibiotics PenicillinG(10mg), Clarithromycin(15mg), Cefixime(5mg),, Tetracycline (30mg), Amoxillin Clavulanicacid (30mg) ,) Doxycycline(30mg),Trimethoprin (5mg) ,Erythromycin (15mg), Enrofloxacin(5mg), Ampicillin(10mg), the sensitivity results showed that the zone of inhibition was from (10-30)mm in each antibiotic, Staphaloccoccus aureus Streptococcus pyogenes and Bacillus subtilis sensitivite to 70% and resistant to30% of antibiotic, Listeria monocytogenes sensitivite to30% and resistant to70% of antibiotic in this study the antibacterial effect of hot watery extract of Red cabbage(20mg)on these bacteria the result of inhibition zone of extract was from(10-25)mm this indicate that Red cabbage extract play an important antibacterial effect like the antibiotic used in this study.