An In-Vitro Investigation of the Antibacterial Effects of the Acetone and Ethanol Extracts and the Supernatant of the Algae Chlorella vulgaris CCATM- 210-1 on Some of the Gram-Negative Bacterial Foodborne Pathogens

Algae are rich sources of amino acids, terpenoids, florentines, alkanes, halogenated ketones, steroidal compounds, fatty acids, and phenols that can be used in the pharmaceutical industry. The acetone and ethanol extracts, and the supernatant of the algae Chlorella vulgaris CCATM210-1, were used in this study. After culturing the Algae, and preparing the supernatant and extracts, the antibacterial effects of the extracts and supernatant of this algae against some of the gram-negative bacterial foodborne pathogens were determined using the well plate and agar disk diffusion methods. According to the study conducted, the acetone and ethanol extracts and the supernatant of the algae Chlorella vulgaris CCATM210-1 showed acceptable antibacterial properties against some of the bacteria being studied, at concentrations of 1.25, 2.5, 5, and 10 mg/ml in the well plate and agar disk diffusion methods. The maximum inhibition zone diameters in the well plate and agar disk diffusion methods, were 36.8 and 35.4 mm, respectively, which were related to the bacterium Proteus mirabilis PTCC 1776 and were observed at a 10 mg/ml concentration of the acetone extract. By comparing the mean inhibition zone diameters among the acetone and ethanol extracts and a mixture of the two extracts using the well plate method, it can be concluded that the acetone and ethanol extracts of Chlorella vulgaris CCATM210-1 are indifferent to each other. This analysis was also true of the agar disk diffusion method.