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International Research Journal of Microbiology

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Effect of microbial spoilage on phytochemistry, antisickling and antimicrobial potential of Newbouldia laevis leaf extract

Abstract

Ejele, A.E., Enenebaku, C.K., Akujobi, C.O, Ngwu, S.U

The effect of microbial spoilage on phytochemistry, antisickling and antimicrobial potential of Newbouldia laevis leaf extract has been reviewed. Preliminary phytochemical screening of the neat, undegraded extract showed presence of glycosides and saponins, which were not observed after microbial spoilage, instead sugars, free phenols and tannins became prominent. The antimicrobial activities of both good and spoilt samples showed they were active against the three human pathogens tested (Coliform bacilli, Staphylococcus aureus and Salmonella typhi). However, the microbial spoilage produced a better antibiotic drug against Coliform bacilli but weakened the drug activity against Salmonella typhi and Staphylococcus aureus. It was concluded that the spoilage microorganisms broke down glycosidic linkages and produced simple sugars that formed their food nutrients. In the process, they altered the phytochemistry of the extract, produced acidic substances, reduced the pH and probably hindered the growth of other microorganisms.

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