THE EFFECT OF SOME FRESH WATER ALGEA EXTRACTS IN THE INHIBITION OF THE GROWTH OF SOME MICROORGANISIM THAT CAUSE FOOD SPOILAGE

I F A Karm

doi:10.36103/ijas.v47i4.551

Abstract

This study was carried out to isolate, identified and study two types of Iraqi fresh water algae Scenedesmus sp. and Oscellatoria sp also determine some of their active compounds that play an important role as antioxidants and antimicrobial againsts some bacteria. Three types of bacteria Salmonella sp, Escherichia coli and Staphylococcus sp that cause spoilage for food were tested. Antimicrobial activity of ethanolic extracts for both algae were examined toward tested bacteria. Four treatments were prepared which were [S.Ex(T1) ,O.Ex(T2), S.Ex: Of*(T3), 1:1 O.Ex: Of*(T4) 1:1],and (C) as control treatment with the antibiotic only (Oflaxacin). Disk diffusion method was used to test the antibacterial activity. Some active compounds indicate and high performance liquid chromatography (HPLC) technique used to determine some of them . Both algae contain some active ingredients that consider to be the reason for their ability as antimicrobials. The results of this study showed that the highest inhibition zones were in the treatments T3 and T4 compared to control treatment that means the synergistic activity for both antibiotic and the algae extract as alternative sources gave a better result for health and food protection.

Highlights

Eukaryotic microalgae and cyanobacteria algae have been reported to produce a different biological and unimp ortant active compounds that inhibit the growth of different bacteria and fungi in laboratory tests against various microorg anisms that cause food spoilage and human diseases[1].Food spoilage is a metabolic process that causes foods to be undesirable or unacceptable for human consumption
A lot of active substances with antibacterial, antiviral, fungicide, enzyme inhibiting, immun osuppressive, cytotoxic and algaecide activity has been isolated from algal biomass [4,5].algae are promising organ isms for providing essential compounds for human nutrition [6].The current application of chemical compounds isolated from diverse classes of algae is enormous
Recent trends in drug research from natural sources suggest that algae are a promising group to furnish novel biochemically active substances [2]

Summary

CAUSE FOOD SPOILAGE

‫تاثير مستخمصات بعض طحالب المياه العذبة في تثبيط نمو بعض الاحياء المجهرية المسببة لتمف الاغذية‬. ‫شممت هذه الد ارسة عزل وتشخيص ود ارسة اثنان من طحالب المياه العذبة الع ارقية هما‬. ‫ حضرت اربع‬.‫ اختبرت الفعالية المضادة لممستخمص الكحولي لكلا النوعين من الطحالب تجاه البكتريا‬.‫ والتي تسبب تمف اوفساد الاغذية‬sp [S.Ex(T1) ,O.Ex(T2), S.Ex: Of*(T3), ‫ بعض المركبات الفعالة شخصت و استخدمت تقنية كروماتوغ ارفيا الســـــــــــــائل عالي الاداء‬.‫المشبعة لاختبار الفعالية المضادة لمبكتريا‬. ‫ ) لتحديد بعضها كلا النوعين من الطحالب يحتوي بعض المجاميع الفعالة والتي اعتبرت بانها السبب لقابميتها كمضادات‬HPLC ‫ النتائج في هذه الد ارسة بينت بان اعمى اقطار لمتثبيط كانت لممعاممتين الثالثة وال اربعة بالمقارنة مع معاممة السيطرة مؤكدا" بان‬.‫مايكروبية‬. ‫ تمف او فساد الاغذية‬,‫ مستخمصات الطحالب‬,‫ طحالب المياه العذبة‬:‫الكمات المفتاحية‬

INTRODUCTION

Identify of algae according to the methodology proposed by

Bacterial cultures

Active compounds