ANTIBACTERIAL EFFECT OF VINEGAR PRODUCED FROM Garcina kola AND Artocarpusheterophyllus

Full Article - PDF

Published: 2021-08-26

Page: 36-44


EZEMBA CHINYERE C *

Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University Uli, Anambra State, Nigeria.

UDOYE IFUNAYA W

Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University Uli, Anambra State, Nigeria.

ENEH CHIDERA E

Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University Uli, Anambra State, Nigeria.

CHIDEBE OGECHI P

Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University Uli, Anambra State, Nigeria.

CHIDO-ESIEGWU AMARACHI M

Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University Uli, Anambra State, Nigeria.

NWEKE IKECHUKWU

Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University Uli, Anambra State, Nigeria.

AJEH JOSEPH E

Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University Uli, Anambra State, Nigeria.

ORJI-UDEZUKA, A. C

Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University Uli, Anambra State, Nigeria.

OBI CHISOM P

Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University Uli, Anambra State, Nigeria.

EZEMBA ARINZE S.

Chychy Gilgal Laboratories and Consultancy Services, Ichida, Anambra State, Nigeria.

OSUALA OLUCHI J

Department of Pharmaceutical Microbiology, Madonna University Elele, Rivers State, Nigeria.

*Author to whom correspondence should be addressed.


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.

Keywords: Antibacterial, agar well diffusion, vinegar, fermentation, inoculants


How to Cite

C, E. C., W, U. I., E, E. C., P, C. O., M, C.-E. A., IKECHUKWU, N., E, A. J., C, O.-U. A., P, O. C., S., E. A., & J, O. O. (2021). ANTIBACTERIAL EFFECT OF VINEGAR PRODUCED FROM Garcina kola AND Artocarpusheterophyllus. Asian Journal of Microbiology and Biotechnology, 6(1), 36–44. Retrieved from https://ikprress.org/index.php/AJMAB/article/view/6920

Downloads

Download data is not yet available.

References

Bamforth WC. Vinegar. In: Food, fermentation and micro-organisms., Blachwell Science. Kundli.2005;154–159.

Ezemba AS, Osuala OJ, Orji MU, Ezemba CC,Anaukwu C. Production and comparative physicochemical analysis of vinegar from locally grown fruits in Nigeria and in dustrial produced vinegar. American Journal of Microbiological Research. 2021;9(1):25-33.

Charles M, Martin B, Ginies C, Etievant P, Coste G,Guichard E. Potent aroma compounds of two red wine vinegars. J Agric Food Chem.2000;48:70–77.

Chang RC, Lee HC, Ou ASM. Investigation of the physicochemical properties of concentrated fruit vinegar. J Food Drug Anal.2005;13(4):348–356.

Yano T, Aimi T, Nakano Y,Tamai M. Prediction of the concentrations of ethanol and acetic acid in the culture broth of a rice vinegar fermentation using near- infrared spectroscopy. J Ferment Bioeng.1997;84(5):461–46.

Budak NH, Aykin E, Seydim AC, Greene AK,Guzel-Seydim ZB. Functional properties of vinegar. J Food Sci.2014;79(5):757–764.

Yagnik D, Ward M, Shah AJ. Antibacterial applecider vinegar eradicates methicillin resistant Staphylococcus aureus and resistant Escherichia coli. Scientific Reports.2021;11(1):1-7.

Luber P, Crerar S, Dufour C, Farber J, Datta A, Todd ECD. Controlling Listeria monocytogenes in ready-to-eat foods: working towards global scientific consensus and harmonization e recommendations for improved prevention and control. Food Control.2011;22(9):1535–1549.

Sant’Ana AS, Igarashi MC, Landgraf M, Destro MT, Franco BDGM. Prevalence, populations and pheno- and genotypic characteristics of Listeria monocytogenes isolated from ready-to-eat vegetables marketed in São. Int J Food Microbiol.2012;155(1–2):1–9.

Ramos B, Miller FA, Brandão TRS, Teixeira P, Silva CLM. Fresh fruits and vegetable sean over view on applied method ologies to improve its quality and safety. Innov Food Sci Emerg Technol. 2013;20:1–15.

Shen C, Geornaras I, Kendall PA,Sofos JN. Antilisterial activities of salad dressings, without or with prior microwave oven heating, on frank furthers during imulated home storage. Int J Food Microbiol.2009;132(1):9–13.

Doménech E, Botella S, Ferrús MA, Escriche I. The role of the consumer in the reduction of Listeria monocytogenes in lettuces by washing at home. Food Control. 2013;29(1):98–102.

Yang H, Kendall PA, Medeiros L,Sofos JN. Inactivation of Listeria monocytogenes, Escherichia coli O157: H7, and Salmonella typhimurium with compounds available in households. J Food Prot. 2009;72(6):1201–1208.

Wu FM, Doyle MP, Beuchat LR, Wells JG, Mintz ED, Swaminathan B. Fate of Shigellasonnei on parsley and methods of disinfection. J Food Prot. 2000;63:568–572.

Vijayakumar C, Wolf-Hall CE. Minimum bacteriostatic and bactericidal concentrations of household sanitizers for Escherichia coli strains in tryptic soy broth. Food Microbiol. 2002;19(4):383–388.

Rhee MS, Lee SY, Dougherty RH, Kang DH. Antimicrobial effects of mustard flour and acetic acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enteric Serovar Typhimurium. Appl Environ Microbiol.2003;69:2959–2963.

Sengun IY,Karapinar M. Effectiveness of lemon juice, vinegar and their mixture in the elimination of Salmonella typhimurium on carrots (Daucuscarota L.). Int J Food Microbiol.2004;96(3):301–305.

Yavuz MC, Dağlioğlu Y, Özdal M. Effect of Vinegars on Aggregatibacter actinomycetemcomitans and Prevotella İntermedia in vitro. Kocaeli Üniversitesi Sağlık Bilimleri Dergisi. 2021;7(1):83–86.

Ezenekwe E, Ekwegbalu E, Uchendu AC, Ezemba AS, Osuala OJ, Ezemba CC. Antimicrobial Evaluation of Vinegar Produced From Pineapple and Pawpaw Fruits with their Peels. European Journal of Biomedical and Pharmaceutical Sciences.2021;8(7):5– 11.

Mazza S,Murooka Y. Vinegar through the ages. In: L. Solieri, Giudici, P. (eds), Vinegars ofthe world. Milan: Springer-Verlag.2009;17−39.

Onuorah S, Joson L,Obika I. Production of vinegar from oil-palm wine using Acetobacter aceti isolated from rotten banana fruit. Universal Journal of Biomedical Engineering. 2016;4(1):1–5.

Kalaba V, Marjanovićbalaban Ž,Kalab D. Antibacterial Activity of Domestic Apple Cider Vinegar. AGROFOR International Journal. 2019;4(1):24–33.

Adegboye MF, Akinpelu DA,Okoh A. The bioactive and phytochemical properties of Garcinia kola (Heckel) seed extract on some pathogens. African Journal of Biotechnology. 2008;7(21):3934.

Tumane PM, Sarkar S, Wasnik DD, Kolte NA. Production of vinegar from pineapple peels using Acetobacter species isolated from soil sample and its antibacterial activity. International Journal of Life Sciences.2018;6(4):948-956.

Asma S. Antimicrobial activity of applecider vinegar. Mapana Journal of Sciences. 2017;16(2):11–15.

Yang H, Kendall PA, Medeiros L,Sofos JN. Inactivation of Listeria monocytogenes, Escherichiacoli O157: H7, and Salmonella typhimurium with compounds available in households. J Food Prot.2009;72(6):1201–1208.

Krusong W, Teerarak M, Laosinwattana C. Liquidandvapor-phase vinegar reduces Klebsiella pneumoniaeon fresh coriander. Food Control.2015;50:502–508.

Ozturk I, Caliskan O, Tornuk F,OzcanN, Yalcin H, Baslar M,Sagdic O. Antioxidant, antimicrobial, mineral, volatile, physicochemical and microbiological characteristics of traditional home-made Turkish vinegars. LWT-Food Sci Technol. 2015;63:144– 151.

Hirshfield IN, Terzulli S, O’Byrne C. Weak organic acids: A panoply of effects on bacteria. Science Progress. 2003;86:245–269.

Salmond CV, Kroll RG, Booth IR. The effect of food preservatives on pH homeostasis in Escherichia coli. J Gen Microbiol. 1984;130:2845–2850.

Ricke SC. Perspectives on the use of organic acids and short chain fatty acids as antimicrobials. PoultSci. 2003;82:632–639.

VanImmerseel F, Russell JB, Flythe MD, Gantois I, Timbermont L, Pasmans F. Theuse of organic acids to combat Salmonella in poultry: A mechanistic explanation of the efficacy. Avian Pathol.2006;35:182–188.

Mani-Lopez E, García HS, Lopez-Malo A. Organic acids as antimicrobials to control Salmonella in meat and poultry products. Food Res Int.2012;45:713–721.

Bjornsdottir K, Breidit F Jr, McFeeters RF. Protective effect of organic acids on survival of Escherichia coli O157:H7 in acidic environments. Appl Environ Microbiol. 2006;72:660–664.

Ramos B, Brandão TRS, Teixeira Pand Silva CLM. Balsamic vinegar from Modena: An easy and effective approach to reduce Listeria monocytogenes from lettuce. Food Control. 2014;42:38–42.

Bakir S, Devecioglu D, Kayacan S, Toydemir G, KarbanciogluGuler F,Capanoglu E. Investigating the antioxidant and antimicrobial activities of different vinegars. European Food Research and Technology. 2017;10:1–17.

Osuala OJ, Ezemba AS, Ajeh JE, Chude CO,Ezemba CC. Evaluation of the Proximate and Elemental Composition of Traditional and Industrial Produced Vinegar. International Journal of Innovative Research and Development. 2021;10(5):187–195.