Antimicrobial activity of Indonesian plant extracts against food borne microorganisms

Many pathogens such as fungi, yeast or bacteria commonly infect food supplies throughout post-harvest process including transportation and storage. Consequently, in order to prevent food borne diseases, some preservation way is required to stop or significantly slow down spoilage. This study evaluated the antifungal and antibacterial activities of some Indonesian plants against the food spoilage fungiand pathogen bacteria. The plants were extracted by distilled water and ethanol to investigate the antifungal and antibacterial activities by the broth micro-dilution methods. At 0.5 mg/ml concentration,A. altilis aqueous extract had the most significantantifungal activity against Penicillium spwith the antifungal activity (AFA) value of 140.36 ± 3.76%. In contrast, C. burmaniiinhibited the growth of Aspergillus nidulanswith the AFA value of 90.52 ± 15.97% in the same concentration.In the inhibition ofEscherichia coliandSalmonella thypii growth, A. altilis ethanol extract gave the remarkable antibacterial activity with the MIC value of 0.025 mg/ml of each.