ANTIBACTERIAL EFFECT OF VINEGAR PRODUCED FROM Garcina kola AND Artocarpusheterophyllus
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