Volume 2, number 1
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Antibacterial Effect of Capsicum annum on Pseudomonas aeruginosa and Staphylococcus aureus

B. Boboye

Department of Microbiology, Federal University of Technology, P. M. B. 704, Akure, Ondo State (Nigeria)

ABSTRACT: Studies on extract of Capsicum annum (red or sweet pepper) were carried out to assess its inhibitory effect on Pseudomonas aeruginosa and Staphylococcus aureus. This was done by preparing crude extract of the pepper with sterile distilled water. The microbes were treated with the extract by agar diffusion and tube dilution methods. The crude extract showed considerable inhibitory effect on the bacteria with 16 mm and 24 mm diameters in the zones of inhibition for P. aeruginosa and S. aureus at 24 hr of incubation respectively. At 48 hr of incubation, the diameter in the area of growth inhibition for S. aureus decreased to 11 mm and that of P. aeruginosa increased to 21 mm. Minimum inhibitory concentrations of the pepper were 335 mg/ml and 402 mg/ml for P. aeruginosa and S. aureus respectively.

KEYWORDS: Antibacterial activity; Capsicum annuum; P. aeruginosa; S. aureus

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Boboye B. Antibacterial Effect of Capsicum annum on Pseudomonas aeruginosa and Staphylococcus aureus. Biosci Biotechnol Res Asia 2003;2(1)
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Boboye B. Antibacterial Effect of Capsicum annum on Pseudomonas aeruginosa and Staphylococcus aureus. Biosci Biotechnol Res Asia 2003;2(1). Available from: https://www.biotech-asia.org/?p=3426

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