The antibacterial activity of Citrus sinensis and Citrus limon was evaluated on bacterial strains. Juice and oil were used by agar disc and well diffusion. The antibacterial effects of Citrus oil were found to be effective using disc method among all strains, except Clostridium spp, which was found no inhibition with Citrus sinensis oil. However, Clostridium spp with Citrus limon oil had inhibitory zone (7±0mm), while the remainder of organisms, it showed moderate zones of inhibition ranging from 6-9.66mm in diameter. By well diffusion method, it showed highest zone of inhibition on S. aureus, which was 12mm in diameter, while on the other organisms with Citrus it showed little or no zones of inhibition ranging from 0-6mm in diameter. The juice from C.limon juice exhibited inhibitory activities against bacteria in using the disc method except for S. pyogenes, which was found no inhibition, while other organisms, it showed moderate zones of inhibition ranging from 6.66-12mm in diameter. Citrus sinensis juice showed no inhibition against bacteria. The results obtained in this study suggested that Citrus limon had overall better antibacterial activity compared to Citrus sinensis.
{"title":"Activity of orange (Citrus Sinensis) and lemon (Citrus Limon) juice and oil on different bacteria that cause wound infection","authors":"Abdulaziz Aburowais, A. Banu, M. Nisha","doi":"10.17758/eirai.f0217715","DOIUrl":"https://doi.org/10.17758/eirai.f0217715","url":null,"abstract":"The antibacterial activity of Citrus sinensis and Citrus limon was evaluated on bacterial strains. Juice and oil were used by agar disc and well diffusion. The antibacterial effects of Citrus oil were found to be effective using disc method among all strains, except Clostridium spp, which was found no inhibition with Citrus sinensis oil. However, Clostridium spp with Citrus limon oil had inhibitory zone (7±0mm), while the remainder of organisms, it showed moderate zones of inhibition ranging from 6-9.66mm in diameter. By well diffusion method, it showed highest zone of inhibition on S. aureus, which was 12mm in diameter, while on the other organisms with Citrus it showed little or no zones of inhibition ranging from 0-6mm in diameter. The juice from C.limon juice exhibited inhibitory activities against bacteria in using the disc method except for S. pyogenes, which was found no inhibition, while other organisms, it showed moderate zones of inhibition ranging from 6.66-12mm in diameter. Citrus sinensis juice showed no inhibition against bacteria. The results obtained in this study suggested that Citrus limon had overall better antibacterial activity compared to Citrus sinensis.","PeriodicalId":11924,"journal":{"name":"European Journal of Biotechnology and Bioscience","volume":"8 1","pages":"26-31"},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88756839","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The enzyme Penicillin G Acylase (PGA) has been produced from Penicillium chrysogenum obtained from spoiled lemon sample. The physico-chemical parameters like carbon source, pH, temperature and media were optimized for higher production of enzyme. The enzyme was purified by ammonium sulphate precipitation followed by Dialysis and Ion-Exchange Chromatography and confirmed by TLC. The purified enzyme was tested for anti-microbial and dye-decolorizing properties. The enzyme showed a clear zone of inhibition when tested against few bacterial pathogens. Then the immobilized enzyme was tested for dye-decolourization activity against Congo red, which showed a very low activity as compared to that of Penicillium chrysogenum.
{"title":"Production, Optimization, Purification, Testing Anti-Microbial and Dye Decolorizing Properties of Penicillin G Acylase from Penicillium chrysogenum.","authors":"Balaji Mahendiran","doi":"10.9790/3008-0735765","DOIUrl":"https://doi.org/10.9790/3008-0735765","url":null,"abstract":"The enzyme Penicillin G Acylase (PGA) has been produced from Penicillium chrysogenum obtained from spoiled lemon sample. The physico-chemical parameters like carbon source, pH, temperature and media were optimized for higher production of enzyme. The enzyme was purified by ammonium sulphate precipitation followed by Dialysis and Ion-Exchange Chromatography and confirmed by TLC. The purified enzyme was tested for anti-microbial and dye-decolorizing properties. The enzyme showed a clear zone of inhibition when tested against few bacterial pathogens. Then the immobilized enzyme was tested for dye-decolourization activity against Congo red, which showed a very low activity as compared to that of Penicillium chrysogenum.","PeriodicalId":11924,"journal":{"name":"European Journal of Biotechnology and Bioscience","volume":"6 1","pages":"29-36"},"PeriodicalIF":0.0,"publicationDate":"2013-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75201223","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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