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ANTIMICROBIAL ACTIVITY OF TUSSILAGO FARFARA L.

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Author(s): Miroslava Kačániová | Lukáš Hleba | Jana Petrová | Soňa Felšöciová | Adriana Pavelková | Katarína Rovná | Alica Bobková | Juraj Čuboň

Journal: Journal of Microbiology, Biotechnology and Food Sciences
ISSN 1338-5178

Volume: 2;
Issue: Special issue;
Start page: 1343;
Date: 2013;
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Keywords: antimicrobial activity | pathogens | Tussilago farfara L. | ethanolic extract

ABSTRACT
In this study, ethanolic extracts of Tussilago farfara L. which had been described in herbal books, were screened for their antimicrobial activity. The following strains of bacteria for antimicrobial activity were used Escherichia coli CCM 3988, Serratia rubidea CCM 4684, Staphylococcus epidermis CC 4418, Lactobacillus rhamnosus CCM 1828, Pseudomonas aeroginosa CCM 1960 and Enterococcus raffinosus CCM 4216. The yeast strain used in this study was Saccharomyces cerevisiae CCM 8191 using disc diffusion method and microbroth dilution technique. The highest antibacterial activity of Tussilago farfara L. ethanolic extract was measured in Grampositive bacteria Lactobacillus rhamnosus (6.67±1.53 mm) and lower in yeast Saccharomyces cerevisiae (1.67±0.58 mm) with disc diffusion method used. The ethanolic extract present an important activity against Saccharomyces cerevisiae (MIC50=24 µg.ml-1; MIC90=25.69 µg.ml-1) and Serratia rubidaea (MIC=48.01 µg.ml-1; MIC90=51.26 µg.ml-1) with microbroth dilution technique used.
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