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Research Journal of Microbiology
  Year: 2008 | Volume: 3 | Issue: 7 | Page No.: 508-513
DOI: 10.3923/jm.2008.508.513
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Control of Staphylococcus aureus Sensitivity to Sweet Pepper (Capsicumannum) by a Chemical Mutation

B. Boboye and K. Odekunle

Chemical mutation was carried out on Staphylococcus aureus using ethylmethyl sulphonate. The bacterium and its mutants were tested for sensitivity to the extract of Capsicum annum (sweet pepper). Mutants with varying degrees of sensitivity to the extract were obtained. On the basis of zone of inhibition, mutants were classified as Non-sensitive (NS), Slightly-sensitive (SS), Fairly-sensitive (FS), Normal-sensitive (NMS) and Super-sensitive (SUS) mutants with zones of growth inhibition on Mannitol Salt Agar (MSA) in the range of 0.00-0.09, 0.10-1.09, 1.10-2.09, 2.10-3.09 and 3.10-4.09 mm respectively. About 26, 7 and 23.5% mutants were screened as NS, SS and FS respectively. Other mutants, NS and SS constituted 27 and 16.5% of the total mutants population. Some of the mutants appeared bacteriostatic, bactericidal and bacteriolytic in actions. Also, mutation caused a change in colour of MSA from red to yellow. Some mutants completely changed the colour (complete colour change, CCC mutants) with zone of colour change of 9.00 mm. Size of colour change exhibited by other mutants ranged from 2.40 to 3.20 mm (slight colour change, SCC), 3.50 to 4.90 mm (strong colour change, STCC) and 0.00 mm (no colour change, NCC) relative to the wild-type which showed 4.70 mm zone of colour change.
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How to cite this article:

B. Boboye and K. Odekunle, 2008. Control of Staphylococcus aureus Sensitivity to Sweet Pepper (Capsicumannum) by a Chemical Mutation. Research Journal of Microbiology, 3: 508-513.

DOI: 10.3923/jm.2008.508.513






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