| The antibacterial activities of olive leaves extract (OLE) against eight pathogenic bacteria including Escherichia coli, Staphylococcus aureus, etc were investigated by Oxford cup diffusion method. The effects of OLE on the growth curve of eight bacteria, as well as the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were analyzed by dilution method. The results showed that using berberine hydrochloride as the control, the inhibitory effects of OLE on Bacillus cereus, Staphylococcus aureus and anti-tetracycline Escherichia coli were better than those of berberine hydrochloride. OLE had strong antibacterial effect on Staphylococcus epidermidis, Staphylococcus aureus and Escherichia coli (MIC 1 mg/mL, MBC 2 mg/mL). OLE of 20 mg/mL had the strongest inhibitory effect on Escherichia coli, and was extremely sensitive (d=(25.07±3.02)mm for Escherichia coli, d=(2489±1.58)mm for anti-tetracycline Escherichic coli), followed by Staphylococcus(d=(20.11±102)mm for Staphylococcus epidermidis, d=(21.35+2.06)mm for Staphylococcus aureus, d=(20.01±121)mm for Staphylococcus aureus (SH7)), while Bacillus was in a moderately sensitive state. Except that OLE had no obvious influence on the logarithmic growth period of Pseudomonas aeruginosa, it could delay the logarithmic growth period of the other seven bacteria. OLE had strong antibacterial activity and could be used as a green, safe and plant-derived bacteriostatic agent. |
