Antimicrobial activity of herbs against Yersinia enterocolitica and mixed microflora

Abstract

The present study aimed at developing herbal medicine against food borne pathogens, therefore the antimicrobial activity of four herbs viz. Arjuna (bark), Ashwagandha (roots), Puthkanda (leaves) and Shalampanja (roots) was checked. Aqueous, ethanolic and petroleum ether extracts of each herb were extracted and their antimicrobial activity against mixed microflora and against Yersinia enterocolitica was determined. Tetracycline and gentamicin were used as reference antibiotics. Arjuna extracts showed the highest antimicrobial potential against mixed population and Yersinia enterocolitica in comparison to Ashwagandha, Puthkanda and Shalampanja extracts. The antimicrobial activity of Arjuna aqueous extract was lower compared to gentamicin, but comparable to tetracycline. The minimum inhibitory concentration and minimum bactericidal concentration of aqueous extract of Arjuna showed the lowest values indicating that it is more effective in lower concentration of use. The antimicrobial activity of herbs showed the following trend Arjuna > Puthkanda > Shalampanja > Ashwagandha.

Keywords

• herbs
• antimicrobial activity
• Minimum inhibitory concentration