Antimicrobial activity and characterisation of microflora of vinegar preparations developed from peels and fruit of sweet lime
Priyadarshini S, Sheila John, Priya Iyer
The present study was carried out to evaluate the antimicrobial potency of the three vinegar preparations developed from sweet lime peel, sweet lime fruit-peel combo and sweet lime fruit. The anti-microbial activity of the three vinegar preparations was assessed for E. coli, Salmonella typhi andKlebsiella species using Agar Well Diffusion Method. Sweet lime fruit-peel combo vinegar showed highest inhibition for growth of E. coli and Salmonella typhi,while Sweet lime peel vinegar showed highest inhibition for the growth ofKlebsiella species. Acetobacter aceti bacteria were isolated on the media Acetobacter agar from all the three vinegar samples.