A comparative study on the antibacterial activity of different concentrations and fermentation durations of water kefir solution against staphyloccous aureus and escherichia coli

Date of Completion

2018

Document Type

Capstone Project

Degree Name

Grade 12

Keywords

Kefir, Solutions, Water Purification, Staphylococcus aureus, Escherichia coli

Abstract

The researchers used randomized block design to manipulate the variables and Kirby-Bauer disk diffusion test to produce the zones of inhibition that each leaf extract yielded against the two bacteria, which was then measured. The mean zones of inhibition of each treatment were compared and One-way analysis of Variance (ANOVA) was used to identify the existence of significant differences between the controls and the three treatments. Results showed that the gram-positive bacteria, S. aureus, was more susceptible to the solution, with 50% concentration and 36-hour fermentation period being the strongest. ANOVA proved that there is a significant difference between the zones of inhibition of the positive control and the water kefir solution. However, no significant difference was found between the different concentrations and fermentation durations. Gram-negative bacteria E. coli, on the other hand, was also susceptible to the solution but yielded no significant difference. The strongest concentration was 50% and duration was 48 hours based on means. In conclusion, water kefir solution proved to be a good candidate for the search of natural antimicrobial agents against gram-positive bacteria.

Comments

Call Number: RP SHS 18 17

Location: Research Commons

First Advisor

Myra Michelle M. Mojica

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