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Antibacterial activity of propolis against Staphylococcus aureus.
Int J Food Microbiol. 2005 Jul 15; 102(2):213-20.IJ

Abstract

In the present study, antimicrobial activity of the ethanolic extract of propolis (EEP), collected at different periods (June, August, and October-November) from various regions (Taipei, Mingchien, and Fanglia) in Taiwan, against Staphylococcus aureus was investigated. The effects of cell age, incubation temperature, and pH in response to EEP were also investigated. Depending on concentration, collecting area, and time, EEP exerted various degrees of antibacterial activity against S. aureus. The minimum inhibitory concentration of EEP tested ranged from <3.75 to 60 microg/ml, while the minimum bactericidal concentration ranged between 7.5 and 120 microg/ml against S. aureus. In general, a higher antibacterial activity was noted with EEP collected in August than other months. EEP of Mingchien-6 showed the most profound antibacterial activity among the EEP samples tested. The age of a bacterial culture affected its susceptibility to EEP. Cells in the late-exponential phase were most susceptible to EEP. Higher temperature (37 degrees C) and acidic pH enhanced the antibacterial activity of EEP.

Authors+Show Affiliations

Graduate Institute of Food Science and Technology, National Taiwan University, 59, Lane 144, Keelung Road, Sec. 4, Taipei, Taiwan.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15992620

Citation

Lu, Li-Chang, et al. "Antibacterial Activity of Propolis Against Staphylococcus Aureus." International Journal of Food Microbiology, vol. 102, no. 2, 2005, pp. 213-20.
Lu LC, Chen YW, Chou CC. Antibacterial activity of propolis against Staphylococcus aureus. Int J Food Microbiol. 2005;102(2):213-20.
Lu, L. C., Chen, Y. W., & Chou, C. C. (2005). Antibacterial activity of propolis against Staphylococcus aureus. International Journal of Food Microbiology, 102(2), 213-20.
Lu LC, Chen YW, Chou CC. Antibacterial Activity of Propolis Against Staphylococcus Aureus. Int J Food Microbiol. 2005 Jul 15;102(2):213-20. PubMed PMID: 15992620.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antibacterial activity of propolis against Staphylococcus aureus. AU - Lu,Li-Chang, AU - Chen,Yue-Wen, AU - Chou,Cheng-Chun, PY - 2003/11/18/received PY - 2004/11/05/revised PY - 2004/12/28/accepted PY - 2005/7/5/pubmed PY - 2005/10/5/medline PY - 2005/7/5/entrez SP - 213 EP - 20 JF - International journal of food microbiology JO - Int. J. Food Microbiol. VL - 102 IS - 2 N2 - In the present study, antimicrobial activity of the ethanolic extract of propolis (EEP), collected at different periods (June, August, and October-November) from various regions (Taipei, Mingchien, and Fanglia) in Taiwan, against Staphylococcus aureus was investigated. The effects of cell age, incubation temperature, and pH in response to EEP were also investigated. Depending on concentration, collecting area, and time, EEP exerted various degrees of antibacterial activity against S. aureus. The minimum inhibitory concentration of EEP tested ranged from <3.75 to 60 microg/ml, while the minimum bactericidal concentration ranged between 7.5 and 120 microg/ml against S. aureus. In general, a higher antibacterial activity was noted with EEP collected in August than other months. EEP of Mingchien-6 showed the most profound antibacterial activity among the EEP samples tested. The age of a bacterial culture affected its susceptibility to EEP. Cells in the late-exponential phase were most susceptible to EEP. Higher temperature (37 degrees C) and acidic pH enhanced the antibacterial activity of EEP. SN - 0168-1605 UR - https://www.unboundmedicine.com/medline/citation/15992620/Antibacterial_activity_of_propolis_against_Staphylococcus_aureus_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0168-1605(05)00058-9 DB - PRIME DP - Unbound Medicine ER -