Antibacterial properties of extracts from Spirulina platensis

In this thesis study presented, the antibacterial activities of the extracts of Spirulina platensis Algae produced under suitable culture conditions using different solvents (Methanol, Hexane) were investigated. The main purpose of the thesis is to test the antimicrobial effect of the extracts obtained from Spirulina platensis against bacteria that cause food spoilage. Antibacterial effects of the extracts obtained were tested on Staphylococcus aureus (ATCC 6538), Listeria monocytogenes (ATCC 7644), Bacillus cereus (ATCC 11778), Bacillus spizizenii (ATCC 6633), Escherichia coli (ATCC 8739), Salmonella typhimurium (ATCC 14028), Vibrio parahaemolyticus (ATCC 14028) Escherichia coli (O157: H7) (ATCC 43888) bacteria by using disk diffusion method. Spirulina platensis, hexane extracts were found to have the highest bacterial effect against Bacillus spizizenii (ATCC 6633), Escherichia coli (ATCC 8739), Listeria monocytogenes (ATCC 7644) bacteria. Methanol extracts were found to have the highest bacterial effect against Bacillus cereus (ATCC 11778), Bacillus spizizenii (ATCC 6633) bacteria.