The study aimed at investigating the antimicrobial properties of 3 crude extracts from Thai medicinal plants namely, ginger, galangal, hoan ngoc and their combinations towards Campylobacter species isolated from chick...The study aimed at investigating the antimicrobial properties of 3 crude extracts from Thai medicinal plants namely, ginger, galangal, hoan ngoc and their combinations towards Campylobacter species isolated from chicken cut samples in Khon Kaen province, Thailand. 25 Campylobacter isolates were used for determining the antimicrobial properties i.e. minimum inhibitory concentration （MIC） and minimum bactericidal concentration （MBC） of the 3 herbs and theirs combinations. MIC values among the 7 experimental groups i.e. ginger, galabgal, hoan ngoc, ginger-galangal, galangal-hoan ngoc, ginger-hoan ngoc, ginger-galangal-hoan ngoc were in the range between （minimum-maximum） 0.078%-5%, 0.078%- 〉 5%, 0.156%- 〉 5%, 0.039%-0.625%, 0.0097%-0.315%, 0.156%-0.3125% and 0.0048%-0.625%, respectively. The combinations of three herbs （ginger-galangal-hoan ngoc） provided the lowest MIC of 0.0048% comparing with other experimental groups. In addition, median of MBC values were in the range of 2.5%, 2.5%, 〉 5.5%, 0.625%, 2.5% and 0.625%, respectively. The combination between galangal-hoan ngoc and ginger-hoan ngoc were synergistic. The low concentration level of herbs for the bactericidal effect was therefore in the modest range but provided high potency towards Campylobacter spp. compared with the other regimes of herbs.展开更多
文摘The study aimed at investigating the antimicrobial properties of 3 crude extracts from Thai medicinal plants namely, ginger, galangal, hoan ngoc and their combinations towards Campylobacter species isolated from chicken cut samples in Khon Kaen province, Thailand. 25 Campylobacter isolates were used for determining the antimicrobial properties i.e. minimum inhibitory concentration （MIC） and minimum bactericidal concentration （MBC） of the 3 herbs and theirs combinations. MIC values among the 7 experimental groups i.e. ginger, galabgal, hoan ngoc, ginger-galangal, galangal-hoan ngoc, ginger-hoan ngoc, ginger-galangal-hoan ngoc were in the range between （minimum-maximum） 0.078%-5%, 0.078%- 〉 5%, 0.156%- 〉 5%, 0.039%-0.625%, 0.0097%-0.315%, 0.156%-0.3125% and 0.0048%-0.625%, respectively. The combinations of three herbs （ginger-galangal-hoan ngoc） provided the lowest MIC of 0.0048% comparing with other experimental groups. In addition, median of MBC values were in the range of 2.5%, 2.5%, 〉 5.5%, 0.625%, 2.5% and 0.625%, respectively. The combination between galangal-hoan ngoc and ginger-hoan ngoc were synergistic. The low concentration level of herbs for the bactericidal effect was therefore in the modest range but provided high potency towards Campylobacter spp. compared with the other regimes of herbs.
