In vitro Antibacterial Activity of Cell Free Fermentation Supernatant of Passiflora edulis forma flavicarpa Sims. Fruit Fermented by de Man, Rogosa and Sharp Media

Antibacterial activities of cell free fermentation supernatant (CFFS) of passion fruit (Passiflora edulis forma flavicarpa Sims.) fermented in de Man-Rogosaand Sharpe (MRS) broth media against Staphylococcus spp., Methicillin-Resistant Staphylococcus aureus (MRSA), and Extended Strain Methicillin-Resistant (ESBL) Escherichia coli have been investigated. The fermentation broth was derived from 24 and 48 hours cultures collection after rotary shaking incubation at 37^oC. A bioassay was performed using well diffusion agar method on nutrient agar media, incubated at 37^oC for 24 hours. Minimum inhibitory concentration and potency of the CFFS were determined using kanamycin, streptomycin, vancomycin, erythromycin, and amoxicillin as standards. It was found that the fermentation broth containing 32 x 10⁴ CFU/g exhibited inhibitory activity against S. Aureus ATCC 25923 and S. epidermidis FN-6 after 24 hours similar to 48 hours fermentation. The anti-bacterial activities of 24 hours fermentation supernatant against all the test bacteria were almost similar. The characteristic of the CFFS indicated the acid property with pH of 3+ 0.1. Lactic acid bacteria were detected by biochemical identification based on catalase, Gram staining, motility, H₂S, indol, Simon citrate, and Voges Proscower tests. Thin layer chromatography-contact bioautography was developed by KH₂PO₄ solution as eluent and E.coli as a test bacterium showed two spots by which two clear inhibition zones were obtained. The prospective of CFFS passion fruit as a potential antibacterial substance source is recommended for future development.