Anti-Microbial Properties of Clove (Eugenia caryophyllum Bullock and Harrison) Aqueous Extract Against Food-Borne Pathogen Bacteria
Anti-microbial activity of Eugenia caryophyllum Bullock and Harrison aqueous extract has been tested against food-borne pathogen bacteria (S. aureus ATCC 25923, S. typhimurium ATCC 14028 and E. coli ATCC 25922), normal flora (S. epidermidis ATCC 12228 and L. plantarum ATCC 14917) and other pathogen bacteria (P. vulgaris ATCC 13315). The agar diffusion susceptibility test revealed inhibition zone of Eugenia caryophyllum Bullock and Harrison aqueous extract against S. aureus ATCC 25923, S. typhimurium ATCC 14028, E. coli ATCC 25922, S. epidermidis ATCC 12228, L. plantarum ATCC 14917 and P. vulgaris ATCC 13315. The Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were determined by using agar dilution and broth macro-dilution methods. The MIC and MBC of clove against all tested bacteria were in the range of 1 to 4 g L-1 and 2 to 8 g L-1, respectively. In conclusion, the aqueous extract of E. caryophyllum showed good inhibitory effect on tested food-borne pathogen bacteria.
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