Antibacterial and antifungal activity of ethanol, methanol, chloroform and diethyl ester extract of dried jellyfish (Porpita porpita) was assayed against five gram-ve (Klebsiella pneumoniae, Pseudomonas sp., Vibrio cholerae, Streptococcus pyrogenes and Escherichia coli) and five gram+ve (Staphylococcus aureus, Bacillus sp., Enterococcus sp., Clostridium sp., Nocardia sp.). The antifungal activity was also assayed against five fungal strains (Alternaria sp, Aspergillus niger, Candida albicanes, Rhodotorula sp. and Aspergillus flavus) kept under culture conditions, using the agar disc diffusion technique. Incubation of the nutrient agar and MacConkey agar plates for 24 hrs at 30°C was supplemented with ten test bacteria and five fungi along with 50 ml of ethanol, methanol, chloroform and diethyl ester extract revealed inhibitory effect. The highest inhibition zone (15 mm and 13 mm) was observed in ethanol and methanol extract of jellyfish (Porpita porpita) against gram+ve bacteria (Staphylococcus aureus and Bacillus sp.) and gram-ve bacteria (Psudomonas sp., Klebesiella pneumniae and Escherichia coli). The Aspergillus niger and Candida albicanes were shown equally good fungal activity.
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