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Clinical Microbiology: Open Access | ISSN: 2327-5073 | Volume: 7
Microbiology: Education, R&D and Market
7
th
Annual Summit on
September 28-29, 2018 | San Antonio, USA
Phytochemical and antibacterial properties of fermented
Chrysophyllumalbidum
cotyledons onmethicillin-
resistant
Staphylococcus aureus
and
Pseudomonas aeruginosa
Gabriel-Ajobiewe, Ojo, SK, and Alagha AL
Federal University Oye Ekiti, Nigeria
T
he antibacterial activity of extracts from various parts of
Chrysophyllum albidum
against different virulent bacteria has been
carried out due to its high usage folk medicine, but no investigation on the fermented seed. This work is aimed at determining the
phytochemical and antibacterial properties ofmethanol extract of fermented cotyledons of
Chrysophyllumalbidum
againstmethicillin-
resistant
Staphylococcus aureus
and
Pseudomonas aeruginosa
. Pulverized
C. albidum
cotyledons were fermented aerobically and
spontaneously through Solid State Fermentation (SSF), Semi-Solid State Fermentation (sSF) and Liquid State Fermentation (LSF)
while the unfermented (UF) served as control. The physicochemical and phytochemical properties of the fermented cotyledons
were determined quantitatively. The extracts were assayed for antibacterial properties using the broth dilution method. During
fermentation, the temperature increased significantly (p≤0.005) from 25±0.00 to 39.3±0.47oC with a significant difference of
4.7±0.04 (unfermented) and 3.8±0.08 - 6.3±0.80 pH for the fermenter. The Total titratable acidity (TTA) decreases significantly as
fermentation progresses. There was a significant increase in the flavonoids, Trypsin Inhibitor factors, and Phenol in comparison with
the control. The other phytochemical properties (Phytic acid, Terpenoids, Tannin, Alkaloids, and Oxalate) were significantly reduced.
The Minimum Inhibitory Concentration (MIC) of the methanol extracts of UF, SSF, sSF, and LSF seeds on Methicillin-resistant
Staphylococcus aureus
and
Pseudomonas aeruginosa
range between 12.5-50 mg/ml. It can, therefore, be concluded that fermented
cotyledons of
C. albidum
pose an inhibitory effect on methicillin-resistant
Staphylococcus aureus
and
Pseudomonas aeruginosa
.
henyinmi266@gmail.comClin Microbiol 2018, Volume: 7
DOI: 10.4172/2327-5073-C3-040