Antimicrobial activity of sour cherry
KRSTIC TAMARA1*, SUVAJDŽIC LJILJANA2, STOJANOVIC SRÐAN1, CRVENKOVIC-LOZANOV ZAGORKA3, DEJANOVIC JADRANKA4, CABARKAPA IVANA5, MAJA VELHNER6, VLADANA STEFANOVIC2
*Corresponding author
1. European University-Faculty of Pharmacy, Trg mladenaca 5, 21000 Novi Sad, Serbia
2. University of Novi Sad, Faculty of Medicine, Hajduk Veljkova 1, 21000 Novi Sad, Serbia
3. University of Novi Sad, Faculty of Science, Trg Dositeja Obradovica 3, 21000 Novi Sad, Serbia
4. Institute of Cardiovascular Diseases of Vojvodina, Put doktora Goldmana 4, 21204 Sremska Kamenica, Serbia
5. University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
6. Scientific Veterinary Institute Novi Sad, Rumenacki put 22, 21000 Novi Sad, Serbia
KEYWORDS: Sour cherry, chemical composition, antimicrobial, juice.
ABSTRACT: 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.
INTRODUCTION
The modern trends in nutrition suggest the ... ... ...
