In vitro antimicrobial activity of fermented spices and Capsicum Frutescens against multi drug resistance clinical isolate and standard reference bacteria

Introduction : Food preservation is required to maintain for a long period of time. Traditional organic food preservative, “Datta” is spice mainly made up of Chili Peppers which frequently used in southern and western part of Ethiopia. Datta can be consumed almost with every kind of foods and it is believed as appetizer and antimicrobial agent against food borne pathogen. This study aimed to assess in vitro antimicrobial activity of fermented condiment and Capsicum frutescens against multi drug resistance clinical isolate and standard reference bacteria. Method: Datta samples collected from different level hotels and Capsicum frutescens (Chili peppers) were extractedin different solvents.Agar well diffusion assay was used to determine antimicrobial activity and minimum inhibitory concentration (MIC) and minimum bactericidal concentration was determined by tube dilution method. One way analysis of variant was used in comparison of the finding. Results: Extracted fermented condiment (Datta) sample and Chili Pepper showed antimicrobial activities against multidrug resistant clinical isolate and standard reference bacteria in well diffusion assay. Datta extract showed MIC ranged from 25 mg/L to 66.7 mg/L and MBC ranged from 25 mg/L to 100 mg/L. The Datta and Chili pepper extracts showed high antimicrobial activities against standard Staphylococcus aureus . The water based extract of Datta sample were exhibited significantly low antimicrobial activities (P=0.000) as compared to the other extraction solvents. Conclusion: Water was weak extractor of active compounds having antimicrobial activities. Reference S. aureuswasmore susceptible organism while ATCC Salmonella enteritidis and clinical isolated multi-drug resistant E. coli less susceptible. The traditional use of fermented condiment for food preservation by the local people is supported by this study. Key words: Antimicrobial activity; Chili Pepper extract; Fermented condiment; Minimum bactericidal concentration; Minimum inhibition contraction Activite antimicrobienne en vitro d'epices fermentees et de fruits de capsicume pour la resistance aux medicaments isolate clinique et bacteries de reference standard Introduction: La conservation des aliments est necessaire pour maintenir pendant une longue periode de temps. Conservateur de nourriture organiqu et raditionnel, "Datta" est l'epice compose principalement de Chili Peppers qui frequemment utilize dans le sud et l'ouest de l'Ethiopie. Datta peu tetre consomme presque avec toutes sortes d'aliments et on le croit comme un aperitif et un agent antimicrobien contre l'agent pathogene alimentaire. Cette etude visait a evaluer l'activite antimicrobienne in vitro du condiment fermente et Capsicum frutescens contre l'isolement clinique de resistance aux medicaments multiples et les bacteries de reference standard. Methode: Les echantillons de Datta preleves dans des hotels de differents niveaux et Capsicum frutescens (Chili Peppers) ont ete extraits dans differents solvants. Un dosage de diffusion de puits a ete utilise pour determiner l'activite antimicrobienne et la concentration inhibitrice minimale (MIC) et la concentration bactericide minimale a ete determine par la methode de dilution du tube. Une analyse a sens unique de la variante a ete utilisee en comparaison de la decouverte. Resultats: L'echantillon extrait de condiments fermentes (Datta) et Chili Pepper ont montre des activites antimicrobiennes contre l'isolement Clinique resistant aux medicaments multiples et les bacteries de reference standard dans le dosage par diffusion de puits. L'extrait de Datta a montreque le MIC variait de 25 mg / L a 66,7 mg / L et le MBC variait de 25 mg / L a 100 mg / L. Les extraits de poisson de Datta et de Chili ont montre des activites antimicrobiennes elevees contre Staphylococcus aureus standard. L'extrait a base d'eau de l'echantillon de Datta a montre des activites antimicrobiennes significativement faibles (P = 0,000) par rapport aux autres solvants d'extraction. Conclusion: L'eauetaitun extracteur faible de composes actifs ayant des activites antimicrobiennes. Reference S. aureus etait un organisme plus susceptible tandisque ATCC Salmonella enteritidis et E.coli . E. coli resistant aux medicaments multiples isoles etait moins susceptible. L'utilisation traditionnelle du condiment fermente pour la conservation des aliments par les populations locales est soutenue par cette etude. Mots cles: Activiteantimicrobienne; Extrait de poivre de piment; Condiment fermente; Concentration bactericide minimum; Contraction minimaled'inhibition