ANTIMICROBIAL ACTIVITY OF VINEGAR ON MULTIDRUG RESISTANT ISOLATES OF SPOILT Malus Domestica

ABSTRACT

The preservation of fruits, including Malus domestica (apples), is a critical aspect of food production and storage. Traditional methods of preserving apples involve the use of chemical preservatives but there is a growing interest in finding natural and eco-friendly alternatives. The acetic acid present in vinegar creates an acidic environment that inhibits the growth and survival of microorganisms. The aim of this study was to determine the effectiveness of vinegar as an antimicrobial agent on spoilage organisms of Malus domestica (Apple). The test organisms were Salmonella sp, Shigella sp, Enterobacter sp, Staphylococcus epidermidis, Proteus sp, Klebsiella oxytoca and Klebsiella pneumoniae or the bacteria isolates and fungi isolates were Aspergillus niger, Cryptococcus neoformans, Candida albicans, Penicillum sp, and Mucor sp and they were obtained from spoilt fruit (apple). Agar well dilution method was used to determine the antibacterial activity in this study. MIC and MBC was carried out by Broth dilution method. The antifungal Assay was carried out using poison food technique.The zone of Inhibition diameter was recorded and ranged from Shigella sp (0.00mm) to Proteus sp (26.00mm). Vinegar had no inhibitory effect on Shigella sp, Cryptococcus neoformans and Candida albicans. The minimum inhibitory concentration of vinegar obtained in this study was 50.00% for Klebsiella pneumoniae while for Enterobacter sp, it was 75.00%. The mycelia growth of Aspergillus niger and Proteus sp was 0.00mm at 100 concentration of vinegar and the percentage inhibition was 100.00%. In conclusion, this study demonstrates that vinegar can effectively act as an antimicrobial agent against spoilage organisms such as Penicillium sp and Aspergillus niger.