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Preparation, Antibacterial Activity, MIC and MBC of Black Soup Against Staphylococcus aureus and Salmonella typhi

Received: 8 September 2022     Accepted: 21 September 2022     Published: 6 July 2023
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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.

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), 2023. Published by Science Publishing Group

Keywords

Black Soup, Bacterial, MIC, MBC

References
[1] Aigbogun, I. E., Orukotan, A. A. and Ado, S. A. (2018). Evaluation of Proximate Composition and Phytochemical Screening of Black Soup. Asian Food Science Journal, 1-5.
[2] Cheesbrough, M (2014). District Laboratory Practice in Tropical Countries. 2nd Edition, Cambridge University Press, pp 45.
[3] Mwang’onde, B. J., Tibuhwa, D. D., Namkinga, L. A., & Kweka, E. J. (2013). Characterization of Salmonella Species from Water Bodies in Dar-Es-Salaam City, Tanza nia. J. Health Biol. Sci, 1 (1), 21-26.
[4] Law, J. W. F., Mutalib, N. S., Chan, K. G., and Lee, L. H. (2014). Rapid Methods for the Detection of Foodborne Bacterial Pathogens: Principles, Applications, Advantages and Limitations. Frontiers in microbiology, 5.
[5] Hombach, M., Maurer, F. P., Pfiffner, T., Böttger, E. C., & Furrer, R. (2015). Standardization of operator-dependent variables affecting precision and accuracy of the disk diffusion method for antibiotic susceptibility testing. Journal of clinical microbiology, 53 (12), 3864-3869.
[6] Mohammed, H. A., & Al Fadhil, A. O. (2017). Antibacterial activity of Azadirachta indica (Neem) leaf extract against bacterial pathogens in Sudan. Afr. J. Med. Sci, 3, 246-2512.
[7] Tojola, O. B., Lajide, L., Owolabi, B. J., & Olaleye, M. T. (2022). Comparative Study on the Antimicrobial Activity of Some Selected Medicinal Plants on Klebsiella Pneumonia & Candida Albicans. International Journal of Agriculture and Animal Production (IJAAP) ISSN 2799-0907, 2 (04), 1-8.
[8] Oshim, I. O., Desmond, C. O., Nwobu, R. A. U., Ezugwu, U. M., and Urama, E. U. (2016). Kinetics of Minimum Inhibitory Concentration, Minimum Bactericidal Concentration and Minimum Fungicidal Concentration of Vernonia amygdalina (Bitter leaf) on Microorganisms Isolated from Wound Infections. International Journal of Surgical Research, 5 (1), 8-14.
[9] Skauge, A., Solbakken, J., Ormehaug, P. A., & Aarra, M. G. (2020). Foam generation, propagation and stability in porous medium. Transport in Porous Media, 131 (1), 5-21.
[10] Tang, J., Vincent-Bonnieu, S., & Rossen, W. R. (2019). Experimental investigation of the effect of oil on steady-state foam flow in porous media. SPE Journal, 24 (01), 140-157.
[11] Pazos, M., & Peters, K. (2019). Peptidoglycan. Bacterial cell walls and membranes, 127-168.
[12] Taskar, K., & Gupta, S. (2021). A Review: Exploring Basic Methods of Gram Positive and Gram Negative Bacteria.
[13] Deghelt, M., & Collet, J. F. (2022). Bacterial envelope built to a peptidoglycan tune. 866-867.
[14] Nagaraja, T. G. (2022). Basic Bacteriology. Veterinary Microbiology, 11-28.
Cite This Article
  • 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

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    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

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    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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  • @article{10.11648/j.ab.20231102.12,
      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}
    }
    

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  • 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
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    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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Author Information
  • Department of Epidemiology, Directorate of Public Health, Edo State Ministry of Health, Benin City, Nigeria

  • Department of Science Laboratory Technology, Faculty of Applied Science, Shaka Polytechnic, Benin City, Nigeria

  • Department of Biochemistry, College of Science and Technology, Covenant University, Ota, Nigeria

  • Directorate of Public Health, Edo State Ministry of Health, Benin City, Nigeria

  • Department of Science Laboratory Technology, Faculty of Applied Science, Shaka Polytechnic, Benin City, Nigeria

  • Department of Science Laboratory Technology, Faculty of Applied Science, Shaka Polytechnic, Benin City, Nigeria

  • Department of Science Laboratory Technology, Faculty of Applied Science, Shaka Polytechnic, Benin City, Nigeria

  • Department of Science Laboratory Technology, Faculty of Applied Science, Shaka Polytechnic, Benin City, Nigeria

  • Department, Medical Services, Edo State Ministry of Health, Benin City, Nigeria

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