Estimation of Antimicrobial Efficacy of Bio-enzyme Extracts

Abstract

Background: Bioenzymes are organic products of fermentation of fruits/vegetables waste which have shown promising antimicrobial activity against a wide range of pathogenic microorganisms. Following fermentation, the antibacterial properties of these Bioenzymes are enhanced multi-fold as organic substances after decomposing,yield bioactive compounds or phytochemicals. Aim: To evaluate the antimicrobial potency of Bioenzymes prepared using Emblica officinalis (Amla) fruit, Cucumis sativus (Cucumber) peel and Hibiscus Rosa-sinensis (Hibiscus) petal and a mixture of all three. Method: 4 Types of Bioenzymes were prepared, 3 of them prepared using Amla, Hibiscus, Cucumber individually while the fourth one having equal parts of all three plant parts. These 4 types of Bioenzymes were prepared in two sets namely Set I (fermented for 12 weeks) and Set II (fermented for 25 days). All of these eight test samples were subjected to antimicrobial susceptibility testing, using the Agar well diffusion method against 5 Bacterial strains. Result: It was observed that Bioenzymes from both these sets were capable of successfully producing large zone of inhibition. Bioenzymes from Set I were also analysed to determine their Minimum Inhibitory Concentration against S. aureus and it was observed that Amla Bioenzyme Set I and Mixture Bioenzyme Set I was found to be at 50% concentration. Conclusion: The Bioenzymes have shown the potential to act as promising antimicrobial agents against various pathogenic bacteria.