Synergistic effects of ethanolic plant extract mixtures against food-borne pathogen bacteria

  • Salvador Eduardo Vásquez Rivera
  • Mayra Alejandra Escobar-Saucedo
  • Diana Morales
  • Cristóbal Noé Aguilar
  • Raúl Rodríguez-Herrera

Abstract

Plant extracts are an important part in agroecology, as they benefit environment in combating pathogenic organisms, without resorting to synthetic chemicals. The objective of this study was to evaluate the antibacterial activity of mixtures of ethanol extracts from semi-desert plants [creosote bush (Larrea tridentata), tarbush (Flourensia cernua) and paddle cactus (Opuntia ficus-indica)] against Enterobacter aerogenes, Escherichia coli, Salmonella typhi and Staphylococcus aureus. The maximum antimicrobial activity was achieved with the creosote  bush–tarbush-paddle cactus mix (1:1:1) v/v, followed by paddle cactus-tarbush (1:1) v/v. E. coli was the bacterial strain that showed the highest growth inhibition as consequence of the concentration of plant extracts (4000 and 5000 ppm of tarbush). While with the creosote bush plant extracts, the highest inhibition halos were observed. Synergistic effects were observed when mixtures of ethanolic plant extract against food-borne pathogen bacteria were used, so this may be a better way to design alternative pathogen control methodologies for food-borne pathogen bacteria.

Keywords: Larrea tridentate, Flourensia cernua, Opuntia ficus-indica, ethanolic plant extract mixtures, foodborne pathogen

African Journal of Biotechnology, Vol. 13(5), pp. 699-704, 29 January, 2014

Author Biographies

Salvador Eduardo Vásquez Rivera
Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila. Blvd. V. Carranza and Ing. José Cárdenas V. s/n. Col. República Ote. Saltillo 25280, Coahuila, México
Mayra Alejandra Escobar-Saucedo
Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila. Blvd. V. Carranza and Ing. José Cárdenas V. s/n. Col. República Ote. Saltillo 25280, Coahuila, México
Diana Morales
Fitokimica Industrial SA de CV, Ramos Arizpe, Coahuila, México
Cristóbal Noé Aguilar
Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila. Blvd. V. Carranza and Ing. José Cárdenas V. s/n. Col. República Ote. Saltillo 25280, Coahuila, México
Raúl Rodríguez-Herrera
Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila. Blvd. V. Carranza and Ing. José Cárdenas V. s/n. Col. República Ote. Saltillo 25280, Coahuila, México
Published
2015-05-11
Section
Articles

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eISSN: 1684-5315