Abstract

MIC OF PROBIOTIC E.COLI NISSLE 1917 AGAINST COCOS NUCIFERA SAP AND WINE

Chandrasekhar.K¹, Sreevani. S1, Seshapani.P¹ , Sarojamma² and *Pramoda kumari.J¹

Abstract

Micro dilution method was carried out to determine the Minimal inhibitory concentration of probiotic bacteria E.coli Nissle 1917 against Cocoti sap and wine. They are able to inhibit the growth of the bacteria. E.coli Nissle 1917 is a probiotic agent, non-pathogenic present in gastrointestinal tract. In present study, Cocoti sap and wine acts as chemical agents because it contains some natural and chemical compounds which influence the growth of E.coli when it is consumed. Six different concentrations of sap and wine samples were maintained along with the control samples. After incubation, recorded the O.D values were recorded and statistical comparison tests were performed and determined the significance of variations between sap and wine influence on E.coli. We performed Two way ANOVA analysis of variance without replication and Tukey’s multiple comparison test for testing difference between one samples with all other samples. The tables are given for the measurement of determining the inhibition of E.coli with the influence of Cocoti sap and wine and easily determined by representing the multiple bar diagrams. ANOVA has been given there is a significance difference between time interval for sap and wine influenced E.coli and it is for time intervals as well as concentrations.

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