For this analysis and for the preparation of microencapsulated plant extract, the alcohol was evaporated from the plant extracts in a Heidolph Rotavapor (Heidolph Instruments GmbH & Co, Schwabach, Germany) at a temperature of 40 °C and a pressure of 175 mbar.
The antimicrobial properties of extracts were tested against gram-positive bacteria (Staphylococcus aureus ATCC 25923, Bacillus cereus ATCC 11778, Enterococcus faecalis ATCC 19433, Geobacillus stearothermophilus ATCC 7953), gram-negative bacteria (Escherichila coli ATCC 25922, Acinetobacter baumannii ATCC® BAA-747, Salmonella abony NCTC 6017), as well as one pathogenic fungus Candida albicans ATCC 10231. All test culture was purchased from American Type Culture Collection (ATCC), except Salmonela abony, which was obtained from The National Collection of Type Cultures (NCTC; UK). Bacterial cultures were pre-cultured in Mueller Hinton broth overnight at 37 °C. Each strain was adjusted to a concentration corresponding to the 0.5 McFarland standard [17 (link)]. The fungal inoculum was prepared from the 48-hour culture grown in Potato dextrose broth [18 ].
The antimicrobial properties of extracts were tested against gram-positive bacteria (Staphylococcus aureus ATCC 25923, Bacillus cereus ATCC 11778, Enterococcus faecalis ATCC 19433, Geobacillus stearothermophilus ATCC 7953), gram-negative bacteria (Escherichila coli ATCC 25922, Acinetobacter baumannii ATCC® BAA-747, Salmonella abony NCTC 6017), as well as one pathogenic fungus Candida albicans ATCC 10231. All test culture was purchased from American Type Culture Collection (ATCC), except Salmonela abony, which was obtained from The National Collection of Type Cultures (NCTC; UK). Bacterial cultures were pre-cultured in Mueller Hinton broth overnight at 37 °C. Each strain was adjusted to a concentration corresponding to the 0.5 McFarland standard [17 (link)]. The fungal inoculum was prepared from the 48-hour culture grown in Potato dextrose broth [18 ].
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