Abstract

ANTIMICROBIAL ACTIVITY OF GARCINIA INDICA AGAINST FOOD SPOILING BACTERIA

*Dr. Abhijit Sahasrabudhe

ABSTRACT

The emergence and spread of antibiotic resistance, as well as the evolution of new strains of disease causing agents, are of great concern to the global health community. Effective treatment of a disease entails the development of new pharmaceuticals or some potential source of novel drugs. Commonly used medicinal plants of our community could be an excellent source of drugs to fight off this problem. Garcinia indica (Kokam) native to India is one of such plants which has shown many therapeutic uses. The present study shows the antimicrobial activity of fruit extracts of G.indica against Staphylococcus aureus (gram positive bacteria) and Escherichia coli (gram negative bacteria). Out of three screened fractions (Chloroform, ethyl acetate and water fraction), ethyl acetate fraction was found to be more effective against S.aureus and E.coli as compared to other fractions.

Keywords: Food spoilage, Antibacterial activity Natural preservatives, Fruit extracts, Garcinia indica.