ANTIMICROBIAL ACTIVITY OF ETHANOL AND CHLOROFORM EXTRACTS OF DECALEPIS HAMILTONI ON PATHOGENIC MICROORGANISMS AND MICROBIAL ISOLATES OF SPOILED VEGETABLESY. VIMALA, P. SUNEETHA AND K. M. ELIZABETH
The antimicrobial activity of ethanol and chloroform root extracts of D. hamiltoni were tested on several pathogenic micro organisms and microbial isolates of spoiled vegetables by disc diffusion method. The crude, cold ethanol, distillate and residual extracts of D. hamiltoni were tried on various micro organisms. The crude extract showed zones of inhibition ranging from 6 to 15mm with maximum activity against isolated P, species and least activity against isolated LF,, LF LF3, P, AG, EC, STM, SM, P.A. and fungal pathogens tested. The zones of inhibition to aqueous extract, crude ethanol extract, cold ethanol distillate and residual extract ranged between 06-15mm, 07-23.5mm, 6-30mm, 6-27mm and 6-26 mm respectively. The zones of inhibition of chloroform extracts ranged between Aqueous extracts 0.0-22.5, crude CHc138-18 cold CHc13 extract (0.0-26 mm), Distillate (0.0-32.5mm) residual 08-29mm, Chloroform control 0.0-15mm suggesting that cold ethanol and chloroform distillate was more effective than aqueous crude, and residual extracts. The ethanol residual CHC13 extracts of D. hamiltoni root extracts against various pathogens and microbial isolates of spoiled vegetables tried. The minimal inhibitory concentration for residual ethanol extracts ranged between 50->800 mg/mL. The MIC for residual chloroform extracts ranged between 100- >800 mg/mL indicating that Salmonella typhi was more sensitive as it showed less MIC to ethanol extracts. Whereas chloroform extracts showed less MIC for isolate LF2 isolate from Lime, Yersinia enterocolitica and Rhizopus species.
Enter your contact information below to receive full paper.