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Prerna S Kapadi*1, Vedita Hegde Desai2, Shailaja Mallya2,Yogita Sardessai3
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
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