Objective: The antibacterial activity of Glycyrrhiza glabra roots extract was evaluated against several food-borne bacterial pathogens.
Methods: The Antimicrobial activity is evaluated by determining the zone diameter of inhibition (ZDI), minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC). Aqueous, ethanolic and methanolic extracts of the root of Glycyrrhiza glabra were performed for their in vitro antibacterial activity.
Results: Therefore, significant increase in inhibitory feature was observed because of increase in extracts concentration. In addition, the aqueous extract was more effective than the others; while, among the tested bacteria, Staphylococcus aureus and Pseudomonas aeruginosa were the most sensitive and the most resistant, respectively.
Conclusion: Results suggest that extracts of Glycyrrhiza glabra roots have potential use in pharmaceutical and food industries and it can be useful for preservatives or antimicrobial agents.