ABSTRACT

Auricularia auricula known as the jew’s ear, (black) wood ear, jelly ear is a species of edible Auriculariales fungus found worldwide. The edible mushroom Auricularia auricula was obtained from traditional market in Ekpoma in Benin City, Edo State. The antimicrobial activity of the aqueous and methanolic extracts of Auricularia auricula was evaluated using the agar well diffusion method against selected bacterial and fungal isolates. The bacterial isolates were Staphylococcus aureus, Bacillus subtilis, Salmonella enterica and Escherichia coli while the fungus isolate was Candida albicans. The Minimum Inhibitory Concentration was evaluated using broth dilution method. The proximate composition and mineral contents were also determined using standard chemical method. The methanol extract was better than aqueous extract against bacteria as well as fungal pathogens. The masximum antibacterial activity of aqueous extract of whole fruit bodies of the mushroom was found 22.33±1.45 mm at 500 mg/ml against Candida albicans and minimum 1.33±0.33mm at 31.25 mg/ml and 15.625mg/ml level against Staphylococcus aureus and Candida albicans respectively. The lowest zone of inhibition 6.0±0.58mm at the highest test concentration of 500mg/ml was recorded against Salmonella enterica in aqueous (hot water) extract. The results of the proximate analysis (dry weight) were 28.98±1.99%, 9.21± 2.96%, 10.73± 10.73%, 20.86 ±1.79%, 27.26 ± 0.92% for moisture, ash, crude fibre, protein and carbohydrate respectively. Calcium is the most abundant mineral, followed by sodium and potassium.The trace elements concentration was relatively low in the mushroom.This study has further showed the medicinal value of the edible mushroom. The results also showed that boiling or cooking did not reduce the medicinal properties. It also had good sources of carbohydrates, protein, fiber, ash, and mineral but low in fats. It revealed the nutritive values of the mushroom especially in terms of proteins and fibre contents.