Volume 9, Issue 4 (2018)                   JMBS 2018, 9(4): 565-570 | Back to browse issues page

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Yolmeh M, Khamiri M, Ghaemi E, RamezanPour S. Antimicrobial Activity of Carotenoid Pigments Extracted from Micrococcus roseus. JMBS 2018; 9 (4) :565-570
URL: http://biot.modares.ac.ir/article-22-24335-en.html
1- Food Sciences & Technology Department, Food Sciences Faculty, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran, Gorgan University of Agricultural Sciences & Natural Resources, Shahid Beheshti Street, Gorgan, Iran. Postal Code: 4913815739 , Mahmud.yolmeh@yahoo.com
2- Food Sciences & Technology Department, Food Sciences Faculty, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran
3- Microbiology Department, Golestan University of Medical Sciences, Gorgan, Iran
4- Plant Breeding & Biotechnology Department, Plant Production Faculty, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran
Abstract:   (3788 Views)
Aims: Carotenoids are pigments widely used in the food industry. The aim of this study was to evaluate the antimicrobial effect of pigment extracted from Micrococcus roseus.
Materials and Methods: In this experimental study, Micrococcus roseus cells were settled by centrifugation, and 10ml acetone was added and they were homogenized by homogenizer. Then, homogenized suspension was centrifuged, the supernatant was collected, and carotenoid pigments were extracted with equal volume of petroleum ether. After filtration of pigmented solution, the solution was concentrated by rotary evaporator and, then, it was converted to powder by freeze dryer. Antimicrobial activity was evaluated by disc diffusion method and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined, using the agar dilution method. For statistical analysis, Tukey test and Minitab 16 statistical software were used.
Findings: Pigment extracted from Micrococcus roseus influenced the growth of all tested bacteria; Bacillus cereus and Salmonella enteritidis had the highest (12.4mm) and lowest (10.9mm) sensitivity, respectively, to pigment extracted from Micrococcus roseus in 5mg. Salmonella enteritidis had the highest MIC (64mg/mL) between the tested bacteria, but MBC was not observed for Salmonella enteritidis at the tested pigment extracted from Micrococcus roseus concentrations. The antimicrobial effect of extracted pigment on gram-positive bacteria was higher than gram-negative bacteria.
Conclusion: The extracted pigment from Micrococcus roseus is natural and has antimicrobial activity. The antimicrobial effect of extracted pigment on gram-positive bacteria is higher than gram-negative bacteria.
Full-Text [PDF 464 kb]   (1614 Downloads)    
Subject: Agricultural Biotechnology
Received: 2017/04/4 | Accepted: 2017/09/21 | Published: 2018/12/21

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