The Antibacterial Effect of Ganoderma lucidum Ethanolic Extract on Three Food Poisoning Bacteria: Bacillus cereus, Staphylococcus aureus, and Salmonella typhimurium

BACKGROUND AND OBJECTIVESGanoderma lucidum has been used in Asian countries to improve health and increase lifespan. The combination of triterpenoids and polysaccharides makes this mushroom a valuable nutraceutical and pharmacological source. Although G. lucidum, a potent natural fungus with medicinal traits, has antibacterial properties, its ability to control food-borne pathogens has not been studied. This study investigates the antibacterial properties of G. lucidum against foodborne pathogens including Salmonella typhimurium, Staphylococcus aureus, and Bacillus cereus.MATERIALS AND METHODSThe G. lucidum dried fruit bodies used in this study were obtained from "Iran Ganoderma" and extraction was done by Soxhlet apparatus and the solvent (۹۶% ethanol) was evaporated by rotary. To assess the antibacterial activity, the residues were dissolved in Dimethyl Sulfoxide (DMSO) (۳۳ mg/ml). For every bacterial species that was examined, the turbidity was standardized to a value of ۰.۵ MacFarland standard scales. The inoculum volume was swabbed onto a Mueller-Hinton agar plate using a sterile cotton swab within ۱۵ minutes. ۳۰ microliters of the crude ethanolic macrofungal extract dissolved in DMSO were loaded into wells, on the agar plates. DMSO were used as negative control. The plates were incubated at a temperature of ۳۷°C for ۲۴ hours. The experiment was set up in triplicate, and the diameters of the zones of inhibition were measured in millimeters.RESULTS AND DISCUSSIONFollowing a ۲۴-hour incubation period at a temperature of ۳۷°C, the ethanolic extract derived from G. lucidum exhibited an inhibition zone of ۱۲ mm when tested against B. cereus, while a zone of ۱۰±۱ mm was seen against S. aureus . In a similar manner, no inhibition was seen in the case of S. Typhimurium. The extracts have the ability to prevent the growth of Gram-positive bacteria, but they do not possess the capability to inhibit the growth of Gram-negative bacteria.CONCLUSIONIn general, in addition to its significant nutritional composition, the ethanolic extract of G. lucidum exhibited antimicrobial activity against gram-positive bacteria that cause food poisoning and gastrointestinal illnesses. However, additional research is required to gain a more comprehensive understanding of the mechanism of action and appliaction for prevention of food poisoning.

کلیدواژه ها:

Ganoderma lucidum ، Antibacterial activity ، Agar well diffusion method