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.
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