Antibacterial Activity Of Essential Oil Of Syzygium cumini Leaf Against Pathogenic And Spoilage Bacteria Isolated From Cheese
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Date
2020-06-28
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Published by The Laboratory of Organic Materials, Faculty of Technology, University of Bejaia, Algeria.
Abstract
local cheese has been reported to be a high risk food in Nigeria due to the possible transmission of
numerous spoilage and pathogenic bacteria. This study therefore investigated not only the spoilage and pathogenic
bacteria associated with local cheese sold within Ilorin metropolis but also microbiological food safety of the food
through the use of Syzygium cumini oil as a preservative. Samples of wara were collected from selected seller across
the metropolis and analysed for the presence of different bacterial species using spread plate method on appropriate
selective growth media. All the bacterial isolates were identified using biochemical test. Invitro therapeutic efficacy of
S.cumini oil aginst foodborne isolates was carried out using Kirby-Bauer method. The most six prevalent bacterial
isolates were Bacillus subtilis, Proteus vulgaris, Escherichia coli, Listeria monocytogene, Salmonella typhimurium and
Staphylococcus aureus were isolated from the wara. Hydrodistilled leaves of Syzygium cumini yielded 0.32% (v/w) of
essential oil. Examination of the oil by GC and GC/MS uncovered that the greater part of the oil was comprised by
sesquiterpenes. Other outstanding constituents were Cis-Beta-Farnesene (1.40%), Beta-Ocimene (2.11%), Betabisabolol (1.48%), Beta-Ocimene (2.11%), and D-Limonene (2.89%). Antibacterial action was measured base on the
zone of inhibition and minimum inhibitory concentration. The oil repressed the development of Proteus vulgaris at
25% concentration, Escherichia coli at 12.5% concentration, Listeria monocytogene at 6.25% concentration,
Salmonella typhimurium at 12.5% concentration and Staphylococcus aureusat 6.25% concentration while no action
was recorded against B. subtilis. Highest activity, represented by diameter of zone of clearance around the loaded
wells was recorded for Staphylococcus aureus. Accordingly, the oil can be an elective method for averting spoilage in
stored wara in this manner expanding its time span of edibility.
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