PJB-2023-514
Revealing the antibacterial potential of Eucalyptus camaldulensis
faiza zubair
Abstract
Antibiotic resistance in bacteria is the primary challenge for health worldwide. The widespread of food poisoning due to use of stored food items increasing day by day. The present study was designed to research the protective effect of Eucalyptus camaldulensis,s methanolic extract again selected strains of bacteria (Escherichia coli, Bacillus cereus, Bacillus subtilis and Staphylococcus aureus). The treatment was used for several concentrations and then characterized on the basis of temperature and pH variations. Results were observed by MIC (minimum inhibitory concentration) against these strains. It was noted that maximum inhibition of E. camaldulensis against E.coli (5.6mm) was observed at 250mg/ml while it was 3.6mm against B. cereus at 200mg/ml, Staph. aureus showed maximum (3.1mm) zone at 250mg/ml. at variable temperature of E. camaldulensis extract, it was observed that MIC of B. cereus was 6.4mm at 80 ° C. For other strains the results revealed that the maximum zone against B. subtilis was 5.7mm at 121 C° and for Staph. aureus it was 6.6mm at 80 C°. By observing the results by changing pH it was observed that MIC produced against B. cereus was 6.2mm at 7pH, against B. subtilis zone of inhibition was 7.2mm at 5pH, for E.coli it was 5.4mm at 3pH. Means of all the variable results of different (concentration, pH and temperature) were compared by using one way ANOVA. The current study suggested that the methanolic extract of E. camaldulensis was found effective in control of antibiotic resistant strains and this study strengthens the fact of using herbal solutions for control of antibiotic resistant bacterial infections.
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