Effect of lemon, garlic, and whole Jalapeño pepper on Bacillus
Introduction
Most of the commonly used fruits and spices have been studied for their possible antimicrobial properties. Spices can be defined as the plant substances that are used to increase the flavor. They may include leaves such as mint and coriander, flowers such as clover, bulbs such as turmeric and garlic, fruits such as pepper and lemon, stems such as cinnamon, and rhizomes such as ginger. These plants can have some bioactive molecules having both antibacterial and antifungal properties. Extracts from plants such as garlic and lemon are effective against many food borne bacterial pathogens (Mukhtar and Ifra 131). Some of the spices such as garlic, cinnamon, and turmeric are also used in their raw form to treat injuries, wounds, and joint pains.
Garlic is found to have therapeutic efficacy due to the presence of its oil and water soluble ingredient known as thiosulfonates (Mukhtar and Ifra 131). Lemon extracts also work effectively against food spoilage microorganisms such as Bacillus species and yeasts (Conte 1896). In case of Jalapeño pepper, there are not many studies on its inhibitory effects on Bacillus. Overall, Scientists are working on the efficacy of natural products as they have least side effects than commercially available antibiotics.
Usually, Gram positive bacteria show more sensitivity to antimicrobial compounds as compared to Gram negative bacteria (Mukhtar and Ifra 131). Bacillus is a Gram positive bacteria that is rod shaped in nature. Usually, it is present in soil and water. Some forms of Bacillus are harmful to humans, animals, and plants, for example Bacillus cereus can cause food poisoning (Logan 417), and Bacillus subtilis can contaminate laboratory cultures.
In the present study, we have checked the antibacterial effects of lemon, garlic, and whole Jalapeño pepper on Bacillus.
Materials and Method
In this wet-lab experiment, lemon, garlic, and whole Jalapeño pepper were used against Bacillus. Six Agar plates were prepared and twelve discs of extract of spices and control were used. In our experiment, we have used 4 mg of lemon, garlic, and Jalapeño pepper per 1 ml of solution against the bacteria. Summary of the materials have been presented in the table below:
Chances of errors can arise as a result of too much or too little bacteria on the plate. However, in agar plates, bacteria were evenly spread to reduce chances of errors, and 3 discs from different spices were added. Zone of inhibition was determined to check the antibacterial activity of these spices. Zone of inhibition shows the efficiency of plant extracts in suppressing the growth of bacteria. Usually, larger zone of inhibition shows more activity of extracts or solutions against bacteria. Zone of inhibition as a result of these spices were then compared to that of control.
Some sources of variation such as dirty beaker, temperature variation, and error of person, who is performing the experiment, were also considered. However, these sources were also reduced by proper cleaning of beaker, proper use of temperature, and repeated procedure.
Result
In this experiment, we have found that lemon showed the largest zone of inhibition as compared to garlic and pepper. On the other hand, pepper has shown the least effect on bacteria.
Discussion
The development of multiple drug resistant bacteria has hindered successes to the development of drugs against infectious diseases from bacteria. In order to overcome this problem of infectious bacteria, scientists have done a lot of research on the products, both plant products and synthetic products, against such bacteria. In vitro determination of plants having antimicrobial property can be considered as the first step in achieving the goal of eco-friendly control of infectious diseases of humans. In this experiment, we have used three spices and compared their efficacy against Bacillus.
Results of our study are according to our initial hypothesis that lemon has more affect on the bacterial growth. Although, pepper has shown the least effect but to the best our knowledge it can be considered one of the first experiments of pepper against Bacillus. Inhibition of bacterial growth with the help of spices is an important finding. In fact, spices could be considered as an effective alternative approach to treat the problems caused by such bacteria in areas where commercial antibiotics are inaccessible.
Researchers have reported that antibacterial activity may change from one strain of bacteria to another. Furthermore, this activity also depends on the form of the spices used as, for example, dried form, fresh or raw form, extracted form, and also on the seasons of harvesting and area of cultivation (Mukhtar and Ifra 132). Based on these findings, further research can be done on the activity of these spices in different areas and seasons on the Bacillus. Moreover, effect of different concentrations of spices on different types of bacteria can also be studied in detail.
Conclusion
Works Cited
Conte, A., et al. "Effect of Lemon Extract on Foodborne Microorganisms." J Food Prot 70.8 (2007): 1896-900. Web.
Logan, N. A. "Bacillus and relatives in foodborne illness." Journal of applied microbiology 112.3 (2012): 417-429.
Mukhtar, Sana, and Ifra Ghori. "Antibacterial activity of aqueous and ethanolic extracts of garlic, cinnamon and turmeric against Escherichia coli ATCC 25922 and Bacillus subtilis DSm 3256." Int. J. Appl. Biol. Pharm. Technol 3.2 (2012): 131-136.
