Jannatun Tahera
Department of Microbiology, Stamford University Bangladesh, 51 Siddeswari Road, Dhaka, Bangladesh
Farahnaaz Feroz
Department of Microbiology, Stamford University Bangladesh, 51 Siddeswari Road, Dhaka, Bangladesh
Jessica Das Senjuti
Department of Microbiology, Stamford University Bangladesh, 51 Siddeswari Road, Dhaka, Bangladesh
Kamal Kanta Das
Department of Microbiology, Stamford University Bangladesh, 51 Siddeswari Road, Dhaka, Bangladesh
Rashed Noor*
Department of Microbiology, Stamford University Bangladesh, 51 Siddeswari Road, Dhaka, Bangladesh
Anti-bacterial activity, Microorganisms, Fruit extracts, Public health
Dhaka, Bangladesh
Pest Management
Fruits extracts, Bacteria
2.1. Sampling Guava (Psidium guajava), malta (Citrus sinensis), apple (Malus domestica), orange (Citrus reticulate) and dragon fruit (Hylocereus polyrhizus) samples were used in the current study. Local fruits were purchased from street vendors or local groceries of Dhaka, Bangladesh and the imported ones were purchased from supermarkets in Dhaka. All the samples were collected early in the morning and transported quickly to the laboratory and processed immediately.
2.2. Preparation of Fruit Extracts Fruits were cut into thin pieces, skin and flesh were separated and air-dried at 37°C up to 4 days. Dried samples were then ground into fine powder and washed with distilled water, ethanol and methanol (with a ratio of 1: 10 each), consecutively. The crude extracts were placed in a bio shaker (Daihan Scientific Co., Ltd, Korea, Model No-WSB-30) set at 20°C with shaking at 130 rpm overnight. The liquid samples were then aseptically filtered with Whatman filter paper no. 2 (Hangzhou Xinhua Paper Industry Co., Ltd., Hangzhou, China). The remaining residual materials were further dried at 40°C overnight, and concentrated using a rotary vacuum evaporator. The concentrated samples were further diluted to 10 mg/mL with 10% dimethyl sulfoxide (Merck, India) and filtered using. 0.45 µm filter. Samples were stored at - 20° C until further use.
2.3. Assay of Antimicrobial Activity: Antimicrobial activity was determined by using the agar well diffusion methods as described by Fadipe et al.,. Antimicrobial activities of the fruit blends, the skin extracts, and the extracts of fruit flesh were carried out separately. Suspensions of the laboratory test strains of microorganisms (Bacillus spp., Pseudomonas spp., Vibrio spp., Escherichia coli, Klebsiella spp., Staphylococcus spp., Listeria spp., Salmonella spp., and Aeromonas spp.) were prepared using normal saline, consisting of 106 colony forming units per mL (cfu/mL) with a turbidity equivalent to that of the 0.5 mL McFarland standard, and each suspension was then subject to lawn on the MullerHinton agar (MHA) (Oxoid Ltd., Basingstoke, Hampshire, England). After the inoculum dried off, wells (8 mm3 ) were prepared using sterile cork borers. A volume of 100 μL (~10 mg/mL) of each extract was placed into separate wells, dried and then incubated at 37°C overnight. Normal saline and the antibiotic discs of Gentamicin 10 µg or Streptomycin 10 µg (Oxoid, England) were used as negative and positive controls, respectively. Plates were incubated at 37°C for 12 hours, and then examined for the appearance of the zone (mm) of inhibitions (if any). Experiments were performed in triplicate and the results were reproducible. One representative data have been chosen in each case.
American Journal of Microbiological Research, 2014, Vol. 2, No. 2, 68-73
Journal