Modeling antimicrobial effect of extracts on S. aureus and E. coli in vegetable soup using artificial neural network and fuzzy logic
Saman Siadati *, M. Jafar Tarokh **
In this research, antibacterial activity of extract and grape spray against Staphylococcus aureus and Escherichia coli was investigated in concentrations of 2, 5 and 10%. The antibacterial effects of the tincture extract are greater than that of the pulp. In fact, the number of bacteria decreases with increasing concentrations of grapevine extract. The concentration of 10% grape spray on the end of 120 hours completely inhibited Staphylococcus aureus compared to E. coli. In fact, Staphylococcus aureus is more susceptible to extract and grapefruit. The bacterium was inhibited by the concentration of 10% of the extract during initial storage. Data were analyzed for predicting the antibacterial effects of extract and grapefruit juice against both bacteria by ANFIS and artificial neural network (ANN) and multiple linear regression (MLR) models. Finally, ANFIS model provides better results than ANN and MLR models to predict antibacterial effects against Staphylococcus aureus and Escherichia coli in vegetable soup.
Antimicrobial effects, Modeling, Fuzzy Inference Comparative Nervous System, Artificial Neural Network
*,** Strategic Intelligence Research Laboratory, K.N.T. university of technology, Tehran, Iran