Antibacterial and antifungal activities of some microorganisms of extracts obtained fresh and dry from different plants

It was aimed to investigate the antibacterial and antifungal activities of the ethanolic extracts of rocket (Eruca sativa Mill.), cress (Lepidium sativum L.), dill (Anethum graveolens L), purslane (Portulaca oleracea L) and parsley (Petroselinum crispum Mill.) on some bacteria and molds that may possibly present in food. Disc diffusion method was used to establish the antibacterial and antifungal activities of the plants' ethanolic extracts. In addition, Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal/Fungicidal Concentration (MBC/MFC) values were determined. In conclusion, it was determined that 5 different samples have antibacterial and antifungal effects on 7 different bacteria and 17 different molds with varying levels. The highest antibacterial effect was observed in dry rocket ethanolic extract against Salmonella Typhimurium with 32,97 mm zone diameter, and the highest antifungal effect was observed in dry dill ethanolic extract against Botrytis cinerea with 37,96 mm zone diameter. In addition, the sample drying had important effects on antibacterial effect, antifungal effect, Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal/Fungicidal Concentration (MBC/MFC). These effects vary depending on the plant and microorganisms. It was found that fresh and dried arugula plants showed the most variation on Mucor racemosus with primary zone diameters of 7,4 mm and 33,03 mm.