ANTIBACTERIAL EFFECT OF VINEGAR PRODUCED FROM Garcina kola AND Artocarpusheterophyllus
Year: 2021
Type: article
Abstract: Vinegar is the product made from the conversion of ethyl alcohol to acetic acid by a genus of bacteria Acetobacter. This work aims at determining the antibacterial effect of the vinegar produced from bitter kola (Garcina kola) and Jack fruit (Artocarpusheterophyllus) on some clinical isolates. The bitter kola and Jack fruit vinegars were produced by fermentation with added inoculants and naturally by indigenous organisms. The antimicrobial activities were evaluated using agar well diffusion and the zones of inhibition were measured in millimeters. The clinical isolates evaluated include Escherichia coli, Bacillus subtilis, Pseudomonas aeruginosa and Staphylococcus aureus. From the result, 3B ACV, 1A boiled, 4A natural and 4A ACV showed positive activity on E .coli. Only 1A boiled and 4A natural showed a positive activity on S. aureus. 1A boiled and 4B boiled had a positive result on P. aeruginosa. All the vinegars evaluated had a positive effect on B. subtilis. Generally from the result, it can be inferred that the vinegar produced from Garcina kola has a higher antimicrobial property than Artocarpusheterophyll usal though more research needs to be carried out the type of antimicrobial activity they exhibit (bactericidal or bacteriostatic) as well as the active ingredients present in the vinegar samples that allows them to exhibit such activities.
Authors: Ezemba Chinyere, C, Udoye Ifunaya, W, Eneh Chidera, E, Chidebe Ogechi, P, Chido-Esiegwu Amarachi, M, Ikechukwu, Nweke, Ajeh Joseph, E, A.C, Orji-Udezuka, Obi Chisom, P, Ezemba Arinze, S., Osuala Oluchi, J
Institution: Chukwuemeka Odumegwu Ojukwu University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W7054585186