Abstract
Many pathogens such as fungi, yeast or bacteria commonly infect food supplies
throughout post-harvest process including transportation and storage. Consequently, in
order to prevent food borne diseases, some preservation way is required to stop or
significantly slow down spoilage. This study evaluated the antifungal and antibacterial
activities of some Indonesian plants against the food spoilage fungi and pathogen
bacteria. The plants were extracted by distilled water and ethanol to investigate the
antifungal and antibacterial activities by the broth micro-dilution methods. At 0.5
mg/ml concentration, A. altilis aqueous extract had the most significant antifungal
activity against Penicillium sp with the antifungal activity (AFA) value of 140.36 ±
3.76%. In contrast, C. burmanii inhibited the growth of Aspergillus nidulans with the
AFA value of 90.52 ± 15.97% in the same concentration. In the inhibition of
Escherichia coli and Salmonella thypii growth, A. altilis ethanol extract gave the
remarkable antibacterial activity with the MIC value of 0.025 mg/ml of each.
Khoirun Nisa, Wuri Apriyana, Vita Taufika. (2019) Antimicrobial activity of Indonesian plant extracts against food borne microorganisms, Asian Journal of Agriculture and Biology, Volume 7, Issue 2.
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