ANTIBACTERIAL ACTIVITY OF CINNAMON (CINNAMOMUM CASSIA) EXTRACTS ON SOME LACTOBACILLUS SPECIES

This study is designed to investigate the antioxidant properties of Cinnamomum cassia extracts and their antimicrobial activities against selected probiotic Lactobacillus strains. For this purpose, ethanol, methanol, chloroform, and aqueous extracts of three different powdered cinnamon spices were produced, and the functional groups of the extracts were analyzed by ATR-FTIR. DPPH radical scavenging activities were determined with a UV-visible spectrophotometer, and the total phenolic content of the extracts was measured. It was determined that cinnamon extracts inhibited the growth of the selected probiotic lactobacilli (Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, Lactobacillus acidophilus, Lactobacillus gasserii, Lacticaseibacillus casei) by using agar-well diffusion and microdilution methods. The cinnamon aqueous extract did not show antibacterial activity on any of the examined Lactobacillus strains. Chloroform extracts had less antimicrobial effect than the others. Lactobacillus acidophilus was found to be the most sensitive bacteria to the ethanol, methanol and chloroform extracts of cinnamon.