Antibacterial activity of black soup against Staphylococcus aureus and Salmonella typhi was studied. The reason for this research was to proof the hypothesis which state that the soup has antibacterial property. Black soup was prepared in the lab by the combination of bitter leaf, scent leaf, uziza leaf with culinary effect of salt, knor maggie cube and palm oil. The soup was moltenized to crude extract and placed in a sterile universal container prior use for antibacterial screening. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) was determined. Molecular technique was employed for the identification of S. aureus while Analytical Profile Index (API) kit was used for the identification of S. typhi. The Zone of Inhibition ZOI was 15.54mm - 12.98mm for S. aureus, while Salmonella typhi was 11.01mm – 21.05mm. Ciprotab was used as a positive control while Dimethyl Sulfoxide (DMSO) was used a negative control for the sensitivity. Minimum Inhibitory Concentration (MIC) was 250mg/ml for both bacterial isolate. There was no Minimum Bactericidal concentration for both isolate. This result proofs that the nutritive black soup has antibacterial property though bacteriostatic. Higher concentration of the soup against the isolates can be done to validate the pharmaceutical action of the black soup.
| Published in | Advances in Biochemistry (Volume 11, Issue 2) |
| DOI | 10.11648/j.ab.20231102.12 |
| Page(s) | 22-28 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Black Soup, Bacterial, MIC, MBC
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APA Style
Aigbogun Ighodaro Edwin, Bakare Akpata Osarobo, Sarah Adesuwa Evbuomwan, Ojeifo Stephenson Babatunde, Iyare Harrison, et al. (2023). Preparation, Antibacterial Activity, MIC and MBC of Black Soup Against Staphylococcus aureus and Salmonella typhi. Advances in Biochemistry, 11(2), 22-28. https://doi.org/10.11648/j.ab.20231102.12
ACS Style
Aigbogun Ighodaro Edwin; Bakare Akpata Osarobo; Sarah Adesuwa Evbuomwan; Ojeifo Stephenson Babatunde; Iyare Harrison, et al. Preparation, Antibacterial Activity, MIC and MBC of Black Soup Against Staphylococcus aureus and Salmonella typhi. Adv. Biochem. 2023, 11(2), 22-28. doi: 10.11648/j.ab.20231102.12
AMA Style
Aigbogun Ighodaro Edwin, Bakare Akpata Osarobo, Sarah Adesuwa Evbuomwan, Ojeifo Stephenson Babatunde, Iyare Harrison, et al. Preparation, Antibacterial Activity, MIC and MBC of Black Soup Against Staphylococcus aureus and Salmonella typhi. Adv Biochem. 2023;11(2):22-28. doi: 10.11648/j.ab.20231102.12
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author = {Aigbogun Ighodaro Edwin and Bakare Akpata Osarobo and Sarah Adesuwa Evbuomwan and Ojeifo Stephenson Babatunde and Iyare Harrison and Ajenu Christiana and Apieghiokhia Vivian and Ikphere Favour and Daniel Odion Anita},
title = {Preparation, Antibacterial Activity, MIC and MBC of Black Soup Against Staphylococcus aureus and Salmonella typhi},
journal = {Advances in Biochemistry},
volume = {11},
number = {2},
pages = {22-28},
doi = {10.11648/j.ab.20231102.12},
url = {https://doi.org/10.11648/j.ab.20231102.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ab.20231102.12},
abstract = {Antibacterial activity of black soup against Staphylococcus aureus and Salmonella typhi was studied. The reason for this research was to proof the hypothesis which state that the soup has antibacterial property. Black soup was prepared in the lab by the combination of bitter leaf, scent leaf, uziza leaf with culinary effect of salt, knor maggie cube and palm oil. The soup was moltenized to crude extract and placed in a sterile universal container prior use for antibacterial screening. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) was determined. Molecular technique was employed for the identification of S. aureus while Analytical Profile Index (API) kit was used for the identification of S. typhi. The Zone of Inhibition ZOI was 15.54mm - 12.98mm for S. aureus, while Salmonella typhi was 11.01mm – 21.05mm. Ciprotab was used as a positive control while Dimethyl Sulfoxide (DMSO) was used a negative control for the sensitivity. Minimum Inhibitory Concentration (MIC) was 250mg/ml for both bacterial isolate. There was no Minimum Bactericidal concentration for both isolate. This result proofs that the nutritive black soup has antibacterial property though bacteriostatic. Higher concentration of the soup against the isolates can be done to validate the pharmaceutical action of the black soup.},
year = {2023}
}
TY - JOUR T1 - Preparation, Antibacterial Activity, MIC and MBC of Black Soup Against Staphylococcus aureus and Salmonella typhi AU - Aigbogun Ighodaro Edwin AU - Bakare Akpata Osarobo AU - Sarah Adesuwa Evbuomwan AU - Ojeifo Stephenson Babatunde AU - Iyare Harrison AU - Ajenu Christiana AU - Apieghiokhia Vivian AU - Ikphere Favour AU - Daniel Odion Anita Y1 - 2023/07/06 PY - 2023 N1 - https://doi.org/10.11648/j.ab.20231102.12 DO - 10.11648/j.ab.20231102.12 T2 - Advances in Biochemistry JF - Advances in Biochemistry JO - Advances in Biochemistry SP - 22 EP - 28 PB - Science Publishing Group SN - 2329-0862 UR - https://doi.org/10.11648/j.ab.20231102.12 AB - Antibacterial activity of black soup against Staphylococcus aureus and Salmonella typhi was studied. The reason for this research was to proof the hypothesis which state that the soup has antibacterial property. Black soup was prepared in the lab by the combination of bitter leaf, scent leaf, uziza leaf with culinary effect of salt, knor maggie cube and palm oil. The soup was moltenized to crude extract and placed in a sterile universal container prior use for antibacterial screening. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) was determined. Molecular technique was employed for the identification of S. aureus while Analytical Profile Index (API) kit was used for the identification of S. typhi. The Zone of Inhibition ZOI was 15.54mm - 12.98mm for S. aureus, while Salmonella typhi was 11.01mm – 21.05mm. Ciprotab was used as a positive control while Dimethyl Sulfoxide (DMSO) was used a negative control for the sensitivity. Minimum Inhibitory Concentration (MIC) was 250mg/ml for both bacterial isolate. There was no Minimum Bactericidal concentration for both isolate. This result proofs that the nutritive black soup has antibacterial property though bacteriostatic. Higher concentration of the soup against the isolates can be done to validate the pharmaceutical action of the black soup. VL - 11 IS - 2 ER -
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