Investigation of the Antimicrobial Properties of Piperine (Black Pepper) on <i>Salmonella</i> Typhimurium
| Author | Fatemeh Bazzi Allahri | en |
| Author | Nooshee Pormehr Yabandeh | en |
| Author | Mohammad Iman Abili Nezhad | en |
| Author | Atefeh Asadi-Rizi | en |
| Author | Saeide Saeidi | en |
| Orcid | Saeide Saeidi [0000-0002-1091-6616] | en |
| Issued Date | 2026-07-31 | en |
| Abstract | Background and Objectives: Black pepper has excellent antimicrobial properties due to the presence of bioactive compounds, including alkaloids, phenols, and terpenoids. Methods: Salmonella Typhimurium samples were isolated from poultry feces. Piperine was purchased from an Iranian company. The diameter of the piperine inhibition zone was measured by the agar well method. Results: The results of this study showed that piperine has good antimicrobial properties against antibiotic-resistant Salmonella Typhimurium. At a concentration of 100 mg/mL, the largest diameter of the inhibition zone was 28 mm and the smallest diameter of the inhibition zone was 8 mm. Conclusions: Piperine is the active ingredient in black pepper that has shown excellent antimicrobial properties. Black pepper can be used in poultry feed. | en |
| DOI | https://doi.org/10.5812/zjrms-169706 | en |
| URI | https://brieflands.com/journals/zjrms/articles/169706 | en |
| Keyword | Piperine | en |
| Keyword | Poultry | en |
| Keyword | Zabol | en |
| Keyword | Agar Well Method | en |
| Keyword | <i>Salmonella</i> | en |
| Keyword | MIC | en |
| Keyword | MBC | en |
| Publisher | Brieflands | en |
| Title | Investigation of the Antimicrobial Properties of Piperine (Black Pepper) on <i>Salmonella</i> Typhimurium | en |
| Type | Research Article | en |
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