ﺺﻠﺨﺘﺴﻣ ﻲﻫﻭ (Piper cubeba)
ﺔﺑﺎﺒﻜﻟﺍ ﺕﺎﺒﻧ ﺭﺎﻤﺜﻟ ﺕﺎﺼﻠﺨﺘﺴﻣ ﺔﻌﺑﺭﺃ ﺮﻴﻀﺤﺗ ﻢﺗ ﺔﺳﺍﺭﺪﻟﺍ ﻩﺬﻫ ﻲﻓ


ﻩﺬﻫ ﻪﻳﻮﺘﺤﺗ ﺎﻣ ﻦﻋ ﻒﺸﻜﻟﺍ ﻢﺗ .ﺔﻴﻜﻴﻧﺎﻜﻴﻤﻟﺍ ﺔﺑﺍﺫﻹﺍ ﺔﻘﻳﺮﻄﺑ ﺩﺭﺎﺑ ﻲﺋﺎﻣﻭ ﻲﻣﺭﻮﻓﺭﻮﻠﻛﻭ ﻲﻧﻮﺘﻴﺳﺍﻭ ﻲﻟﻮﺤﻛ ﻮﻤﻧ ﻂﻴﺒﺜﺗ
ﻲﻓ ﺕﺎﺼﻠﺨﺘﺴﻤﻟﺍ ﻩﺬﻬﻟ ﺔﻳﺮﻴﺘﻜﺑ ﺪﻀﻟﺍ ﺔﻴﻟﺎﻌﻔﻟﺍ ﺭﺎﺒﺘﺧﺍ ﻢﺗ ﻚﻟﺫ ﺪﻌﺑ ﺔﻴﺋﺎﻴﻤﻴﻛ ﺕﺎﺒﻛﺮﻣ ﻦﻣ ﺕﺎﺼﻠﺨﺘﺴﻤﻟﺍ






ﺔﺜﻟﺎﺜﻟﺍﻭ Pseudomonas aeruginosa ﻭ Escherichia coli






ﻡﺍﺮﻛ ﺔﻐﺒﺼﻟ ﺔﺒﻟﺎﺳ ﻦﻴﻨﺛﺍ ﺎﻳﺮﻴﺘﻜﺑ ﻉﺍﻮﻧﺍ ﺔﺛﻼﺛ








ﺮﻴﺛﺄﺗ ﺎﻬﻟ ﻥﺎﻛ ﺔﻌﺑﺭﻻﺍ ﺕﺎﺼﻠﺨﺘﺴﻤﻟﺍ ﻥﺍ ﺞﺋﺎﺘﻨﻟﺍ ﺕﺮﻬﻅﺍ Staphylococcus aureus ﻲﻫﻭ ﻡﺍﺮﻛ ﺔﻐﺒﺼﻟ ﺔﺒﺟﻮﻣ
ﻲﻣﺭﻮﻓﺭﻮﻠﻜﻟﺍ ﻭ ﻲﻧﻮﺘﻴﺳﻻﺍﻭ ﻲﻟﻮﻧﺎﺜﻳﻻﺍ ﺺﻠﺨﺘﺴﻤﻠﻟ ﺔﻴﻠﻀﻓﻻﺍ ﺖﻧﺎﻛ ﺚﻴﺣ ، ﺔﺳﺍﺭﺪﻟﺍ ﺪﻴﻗ ﺎﻳﺮﺘﻜﺒﻟﺍ ﻰﻠﻋ ًﺎﻄﺒﺜﻣ












ﻭ E.coli












ﺎﻳﺮﺘﻜﺑ ﻰﻠﻋ ﻲﺋﺎﻤﻟﺍ ﺺﻠﺨﺘﺴﻤﻟﺍ ﺮﻴﺛﺄﺗ ﻥﺎﻛ ﺎﻤﻨﻴﺑ S. aureus












ﺎﻳﺮﺘﻜﺒﻟﺍ ﺪﺿ ﻲﺋﺎﻤﻟﺍﻭ










In this study extracts of Piper cubeba fruit were prepared using mechanical method. These extracts include alcoholic, acetonic, chloroformic and water extract. The chemical composition of each extracts were analyzed also. After that the antibacterial activity of these extracts were tested against gram negative (G-) Escherichia coli, Pseudomonas aeruginosa and gram positive (G+) Staphylococcus aureus. All extracts show antibacterial activity on these bacteria, but ethanol and acetone extracts were show the best antibacterial activity S. aureus, followed by chloroform extract and then water extract, on the other hand water extract showed inhibition activity against E.coli and P. aeruginosae followed by ethanol, acetone and chloroform extract. MIC was determined for each extracts against the three pathogenic bacterial strain.