Assessing Lactobacillus Bacteriocin’s Antimicrobial Strength Compared to Chloramphenicol in Muller Hinton Medium Through Zone of Clearance Measurement: Mitigating Food Contamination

Abstract

To assess the effectiveness of a new bacteriocin sourced from Lactobacillus through the fermentation of moringa leaves and determine its impact in conjunction with chloramphenicol, measuring the clearance zone, aiming to enhance human health. For this study, we utilised Lactobacillus previously extracted from fermented moringa leaves. A 150 μl volume of the newly prepared culture was introduced into nutrient broth media and then incubated at 37°C for 72 hours while being continuously agitated at 140 rpm. Two sets, each comprising 16 samples (N=16), were utilised with specific parameters: a significance level of 0.05, 80% G power, a 95% confidence interval, and an enrolment ratio of 1. When assessing the antimicrobial activity, Lactobacillus exhibited significantly better outcomes in comparison to Chloramphenicol. This was evidenced by a notable statistical significance of p<0.001 (p<0.05) upon measuring the zone of clearance. A newly discovered bacteriocin, extracted from Lactobacillus through an unconventional method involving fermentation of moringa leaves, underwent thorough comparison with the antibiotic chloramphenicol. Assessment based on the clearance zone measurement revealed its efficacy, exhibiting a remarkable outcome of eradicating over 90% of pathogens, surpassing the performance of chloramphenicol. The research unveiled a significant significance level, registering at p = 0.001 (p<0.05), indicating a notable variance among the tested groups. Consequently, Lactobacillus obtained from the fermented moringa leaves displays a diverse array of potential applications, promising advancements in human health.

Keywords

• lactobacillus
• moringa leaves
• antimicrobial activity
• chloramphenicol
• novel bacteriocin
• health