Antimicrobial Properties of Averrhoa bilimbi Extracts at Different Maturity StagesSeri Intan Mokhtar* and Nur Ain Abd Aziz
Faculty of Agro Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Kelantan, Malaysia
- *Corresponding Author:
- Seri Intan Mokhtar
Faculty of Agro Based Industry, Universiti Malaysia Kelantan
Jeli Campus, Locked Bag No.100, 17600 Jeli, Kelantan, Malaysia
E-mail: [email protected]
Received date: February 09 2016; Accepted date: Jun 29 2016; Published date: Jul 06 2016
Citation: Mokhtar SI, Aziz NAA (2016) Antimicribial Properities of Averrhoa bilimbi Extracts at Different Maturity Stages. J Med Microb Diagn 5:233. doi:10.4172/2161-0703.1000233
Copyright: © 2016 Mokhtar SI, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
In the present study, the water extracts of Averrhoa bilimbi at different maturity stages were evaluated to investigate antimicrobial activity against two Gram positive and three Gram negative bacteria by disc diffusion and broth dilution assays. All of the bacterial isolates showed varying degrees of sensitivity towards A. bilimbi extracts. For disc diffusion assay, Gram positive bacterium, Staphylococcus aureus was more sensitive to the extract than Bacillus cereus with inhibition zone of 9.3 mm (young fruit), 12.3 mm (mature fruit) and 10 mm (ripe fruit). The findings also demonstrated that the extracts have stronger antimicrobial effects against Gram negative bacteria, Salmonella spp. with inhibition zone of 12 mm at young fruit, 11 mm at mature fruit and 9.3 mm at ripe fruit than Escherichia coli and Pseudomonas aeruginosa. From broth dilution method, the MIC of extracts were 0.125 gml-1 at young stage, 0.25 gml-1 at mature stage and 0.5 gml-1 at ripe stage against Escherichia coli while 0.25 gml-1 at either young or ripe stage and 0.125 gml-1 at mature stage for S. aureus. The results suggested that the antimicrobial properties are influenced by the maturity stages of the fruit especially at early stage of maturity.