Abstract

INVESTIGATING THE MINIMUM INHIBITORY CONCENTRATION (MIC) OF THE HIBISCUS ROSA-SINENSIS WINE AGAINST COMMON FOOD BORNE PATHOGENS

*Snehlata Tiwari and Sangeeta Shukla

Abstract

The potential antimicrobial activity of Hibiscus rosa-sinensis wine against food borne pathogens was studied using the agar well diffusion method. The infections risk related to pathogenic germs increases at the present time considering the increased resistance which certain microbes acquire, whose usual antibiotics are ineffective to treat the infectious disease. Our results are of great practical importance as the prepared herbal wines besides being a tasteful addition to food might also prove to be a health drink with antimicrobial potential against a variety of food-borne pathogens. The aim of this study was to determine antimicrobial effect of the Hibiscus rosa-sinensis wine prepared from different yeast strains of Saccharomyces cerevisiae i.e. MTCC 178, MTCC 180, MTCC 786, against common food borne pathogens viz. Bacillus subtilis, Salmonella typhimurium, Staphylococcus aureus, Escherichia coli. In this experimental study, after collecting Hibiscus flowers, the extraction was kept for fermentation to prepare Herbal wine, after antimicrobial effect of the wine evaluated by Minimum Inhibitory Concentration (MIC) determined by using a dilution method. Statistical analysis was carried out by analysis of variance (ANOVA). The results shows that wine prepared from strains MTCC 178, MTCC 180, MTCC 786 were quite effective in 2000 μg/ml concentration on Bacillus subtilis, Salmonella typhimurium, Staphylococcus aureus, Escherichia coli. wine prepared from strains MTCC 180, MTCC 786 has effective impact was 16 and 32 mg/ml respectively. Antimicrobial study against food borne pathogens showed growth inhibitory effect in the range of 11-16 mm. Almost all the samples of Hibiscus wine showed zone of inhibition against food borne pathogens, While The Hibiscus wine prepared from MTCC 178 presented the more effective impact on the growth of food borne pathogens.

Keywords: Hibiscus rosa-sinensis, MTCC 178, MTCC 180, MTCC 786 Bacillus subtilis, Salmonella typhimurium, Staphylococcus aureus, Escherichia coli, antimicrobial activity.