ANTIBACTERIAL EFFECT OF VINEGAR PRODUCED FROM Garcina kola AND Artocarpusheterophyllus |

Vinegar is the result of bacteria in the Acetobacter genus converting ethyl alcohol to acetic acid. The goal of this study is to see if the vinegar made from bitter kola (Garcina kola) and Jack fruit (Artocarpusheterophyllus) has any antibacterial properties against some clinical isolates. Fermentation with additional inoculants and natural indigenous organisms generated the bitter kola and Jack fruit vinegars. Agar well diffusion was used to assess antimicrobial activity, and the zones of inhibition were quantified in millimetres. Escherichia coli, Bacillus subtilis, Pseudomonas aeruginosa, and Staphylococcus aureus were among the clinical isolates tested. 3B ACV, 1A boiling, 4A natural, and 4A ACV were found to have positive action against E.coli. On S. aureus, only 1A boiled and 4A natural showed action. P. aeruginosa was found to be resistant to 1A cooked and 4B boiled. B. subtilis was positively affected by all of the vinegars tested. In general, the vinegar made from Garcina kola has a higher antimicrobial property than Artocarpusheterophyll usal, though more research is needed to determine the type of antimicrobial activity they have (bactericidal or bacteriostatic) and the active ingredients present in the vinegar samples that allow them to have such activities.

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Please see the link :- https://www.ikprress.org/index.php/AJMAB/article/view/6920