The effect of red passion fruit fermentation time on its antibacterial activity. - GreenMedInfo Summary

OBJECTIVES: The purpose of this study is to determine the effect of fermentation techniques on the inhibitory activity of red passion fruit (Sims.) fermentation filtrate in De Man Rogosa Sharpe-broth (MRS-B) media against Extended Strain Methicillin-Resistant (ESBL)and Methicillin-Resistant(MRSA).

METHODS: The fruit pulp was wrapped in banana leaves before compared to direct fermentation processes. This study was divided into three treatment groups. Group 1 was the fruit pulp (5 g) fermented in 45 mL of MRS-B medium for 24 h. Group 2 was the fruit pulp wrapped in banana leaves for 3 days before fermented in MRS-B for 24 h. Group 3 was the fruit pulp wrapped in banana leaves for 3 days before fermentation in MRS-B for 48 h. Fermentation broth of each condition was taken and then filtered using millipore (0.2 µm). As many as 50 µL of filtrates was tested for its inhibitory activity againstESBL and MRSA using the Kirby Bauer method.

RESULTS: Group 2 showed the best antibacterial activity againstESBL and MRSA with the average zone of inhibition of 38.3 and 37.6 mm respectively. These values were higher than the first and group 3s activities.

CONCLUSIONS: The inhibitory activity of group 1s against ESBL and MRSA is categorized as a moderate potency with a diameter of growth inhibition zone of 16-20 mm, whereas the other groups are categorized as strong potency with a diameter higher than 20 mm.