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_aMontilla, Lie Zar L.
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_aAntimicrobial potential of chico (manilkara zapota) fruit on escherichia coli, staphylococcus aureus, candida albicans, and aspergillus niger /
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_cMontilla, Lie Zar L.
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_cMarch 2007.46
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_aix, 61 pp.
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_aThesis: (B.S. Biology)-Pamantasan ng Lungsod ng Maynila, 2007.
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_aABSTRACT: The antimicrobial potential of chico fruit (manilkara zapota) Essential Oil was tested against Escherichia coli, Staphyloccocus aureus, Candida albicans and Aspergillus niger. The essential oil was extracted using the Solvent Extraction Method. The concentrations (30%, 65%, 100%) were obtained using dilution method. The positive control used was erythromycin for bacteria and nizoral for fungi. Filter paper disk assay was done on the seeded surface of Escherichia coli, Stap0hyloccocus aureus, Candida albicans and Aspergillus niger cultures. This was then incubated for 24 hours t 37 C. Diameters of the zone of inhibition in millimeters were then measured using a Vernier caliper. The pure essential oil concentration showed comparable inhibition with the positive control. The inhibition of the 65% and 100% concentrations were considered active, Aspergillus niger was inhibited by the essential oil, with the pure concentration being the most effective. The 65% and 100% concentration, antimicrobial activity were considered partially active. Staphyloccus aureus and Candida albicans were not inhibited by the essential oil. The results show that the Chico Fruit (Manilkara zapota) has the capacity to inhibit Escherichia and Aspergillus niger.
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