Investigation of Antimicrobial Effect by Improving Various Compounds in Padina pavonica (Aydın, Turkey)

Year 2017, Volume: 11 Issue: 3, 33 - 38, 31.12.2017

H. Halil Bıyık Ümit Babacan Esin Poyrazoğlu Çoban Bahadır Törün Zeynep Erçin Neriman Aydın

Abstract

Padina pavonica is a member of the brown algae family and is a food source for many organisms in terms of the vitamins, minerals, amino acids and lipids it contains. For other living things, habitat maintenance also gives importance to biodiversity. Padina pavonica, which is mainly used in food, cosmetic, feed industry and drug industry, has been reported to have antibacterial and antifungal effect in antimicrobial activity studies. Silver nitrate is the most important silver salt known; colorless, crystalline structure. It can be used as antihemorrhagicand is known to have antibacterial properties. Vinegar is a sour juice that is used as a sweetener in meals, as a sweetener in salads or as a preservative such as brine. Antioxidant properties as well as antimicrobial effects are known for humans. In this study, the antimicrobial different effects of extracts from Padina pavonica against various microorganisms were examined by adding vinegar, cider and silver nitrate.

Keywords

Brown algae, Padina pavonica, vinegar, cider, silver nitrate

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