1.Research Student, Department of Pharmacology, Goa College of Pharmacy2.Assistant Professor, Department of Pharmacology, Goa College of Pharmacy3.Head of Department of Microbiology, Goa College of Pharmacy
Ind.J.Applied.Microbiol. 2022 .24(1) : 21-31
Background: Bioenzymes are organic products of fermentation of fruits/vegetables waste whichhave shown promising antimicrobial activity against a wide range of pathogenic microorganisms.Following fermentation, the antibacterial properties of these Bioenzymes are enhanced multi-foldas organic substances after decomposing,yield bioactive compounds or phytochemicals. Aim: Toevaluate the antimicrobial potency of Bioenzymes prepared using Emblica officinalis (Amla)fruit, Cucumis sativus (Cucumber) peel and Hibiscus Rosa-sinensis (Hibiscus) petal and a mixtureof all three. Method: 4 Types of Bioenzymes were prepared, 3 of them prepared using Amla,Hibiscus, Cucumber individually while the fourth one having equal parts of all three plant parts.These 4 types of Bioenzymes were prepared in two sets namely Set I (fermented for 12 weeks)and Set II (fermented for 25 days). All of these eight test samples were subjected to antimicrobialsusceptibility testing, using the Agar well diffusion method against 5 Bacterial strains. Result: Itwas observed that Bioenzymes from both these sets were capable of successfully producing largezone of inhibition. Bioenzymes from Set I were also analysed to determine their MinimumInhibitory Concentration against S. aureus and it was observed that Amla Bioenzyme Set I andMixture Bioenzyme Set I was found to be at 50% concentration. Conclusion: The Bioenzymeshave shown the potential to act as promising antimicrobial agents against various pathogenicbacteria.
Keywords: Antimicrobials, Anti-oxidants, Bacteria, Pollution, Fruit peels, Fermentation,Minimum Inhibitory Concentration, Pathogenic bacteria, Bioenzymes
