Antibacterial and antifungal Activities of olive (Olea europaea L.) from Algeria

Ilias Faiza, Kholkhal Wahiba, Gaouar Nassira, Bekhechi Chahrazed, Bekkara Fawzia Atik

Abstract


olive fruit (Olea europaea L.) from the Algeria were powdered and extracted why to assess the antimicrobial activity was screened using (Staphylococcus aureus ATCC 25923, Enterococcus feacalis ATCC 29212, Bacillus cereus ATCC 10876, Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853, Listeria monocytogenes ATCC 15313, Klebsiella pneumonia ATCC 700603, Enterobacter cloacae ATCC 13047,Citrobacter freundii ATCC 8090, Proteus mirabilis ATCC 35659 and Salmonella typhemurium ATCC 13311) and fungi (Cladosporium herbarum MNHN 3369, Alternaria alternaria MNHN 843390, Aspergillus fumigates MNHN 566, Aspergillus flavus MNHN 994294). The olive extracts showed an unusual combined antibacterial and antifungal action, which suggest ethyl acetate and acetone extracts revealed a wide range of antimicrobial activity.

 

Keywords: Olea europaea L, antimicrobial activity, antibacterial, antifungal.


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