Abstract

ANTIMICROBIAL AND ANTIFUNGAL ACTIVITIES OF GREEN CHILI, GREEN PAPAYA, GREEN AND RIPE TOMATOES AND BITTER GOURD

Parveen Begum, Chaitaly Basak Nitu, Shariful Haque* Fatema-Tuz-Zohora and Sheikh Nazrul Islam

Abstract

The antibacterial activity of Green Papaya, Green Tomato, Ripe Tomato, Green Chili and Bitter Gourd was screened in vitro against 5 gram positive(Bacillus megaterium, Bacillus subtilis, Bacillus cereus, Sarcina lutea, Staphylococcus aureus) and 5 gram negative strains(Salmonella typhi, Salmonella paratyphi A, Shigella dysenteriae, Shigella sonnei, Escherichia coli) of pathogenic bacteria. Disc diffusion technique was used for the antibacterial screening. Growth of the gram positive strains was inhibited by all of the samples. Gram negative strains of bacteria were found to have limited sensitivity against samples. The antifungal activity of the five samples were evaluated in vitro against 5 fungi (Aspergillus fumigatius, Aspergillus nigar, Aspergillus asper, Aspergillus ustus, Aspergillus ochraceus). Only Green Chili gave zone of inhibition against Aspergillus ochraceus.

Keywords: Antibacterial, Antifungal, Disk diffusion technique, Green Papaya, Green Tomato, Ripe Tomato, Green Chili, Bitter Gourd.