Antimicrobial activity of sour cherry
Sour cherry is a plant traditionally used as food. Its health care potency has been discovered recently. In this study, we have investigated the antimicrobial activity of sour cherry towards different pathogens by micro dilution method according to Clinical and Laboratory Standards Institute (CLSI). The chemical composition of dried juice and ethanol extract was determined by High performance liquid chromatography method. Results showed that juice and extract exhibit antibacterial activity, but have no antifungal and antialgal activity against tested pathogens. In terms of break point, better results were obtained against Gram positive bacteria. Rhodococcus equi was the most susceptible specie to both juice and extract. Juice showed better results to: Staphylococcus aureus, Pseudomonas aeruginosa, Sallmonela Typhymurium and Acinetobacter lwoffi, but for all other investigated species extract showed superior activity.
The modern trends in nutrition suggest the limitation of synthetic foods or the substitution with natural ones (1). Sour cherries (Prunus cerasus L.) represent fruit that is commonly used in human nutrition. Fruits of sour cherry are rich in nutritional ingredients. Those ingredients have many beneficial effects to human health, such as antioxidant, anti-inflammatory, antiviral and antiproliferative to cancer cells (2-4). Cherry fruits have a big potential as tasteful, harmless and healthy antimicrobial agents. A growing resistance to conventional antimicrobial drugs among humans ’ , domestic and wild animals ’ (5) pathogens obligates us to use them rationally (6, 7) and to find new harmless antimicrobial substances that can be mixed into foods and feeds. The aim of this study was to evaluate antimicrobial activity of sour cherry extract and juice on pathogenic zoonotic species. All of them could be spread among humans and animals in various paths, including the transmission by food and feed (8-11).
MATERIALS AND METHODS
Plant material< ...