Antibacterial and Sinergistic Effects of Green and Black Tea (Camellia sinensis) Extracts whit Some Antibiotics

Abstract

In this study, antimicrobial effects of the watered extracts obtained from tea leaves (C. sinensis) on Staphylococcus species and their synergistic effects with some bacteria were examined. The antibiotics Streptomycine, Cephalosphorine, Amphiciline and Peniciline G and the bacteria species Staphylococcus sciuri, S. auricularis, S. epidermidis, S. hominis, S. haemoliticus ve S. xylosus were used in the study. As a result of the study, it was observed that Cephalosporine had no antimicrobial effect on S. auricularis but it formed 20 mm and 18 mm inhibition zones with green and black tea extracts respectively (MIC: Cephalosporine <30 µg/ml, green tea 0.78 mg/ml, black tea 0.84 mg/ml). Moreover, it was observed that Streptomycine inhibited the growth of S. epidermidis with 35 mm inhibition zone but it did the same thing with 50 mm inhibition zone when it was used together with black tea (MIC: Streptomycine 5 µg/ml, green and black tea 0.84 mg/ml). In addition it was observed that the other antibiotics used in the study had various synergistic effects with green and black tea extracts. The samples containing total amount of 65 µl substance had more effective antimicrobial and synergistic effect when compared to that of containing 30 µl of substance.