In vitro Screening of Piper nigrum and Piper longum for Antibacterial Properties
Abstract
Antimicrobial effect of Piper nigrum Linn. and Piper longum (Piperaceae) was evaluated on gram positive and gram negative strains of Escherichia coli and Pseudomonas aeruginosa. The solvents used for extraction of plant were petroleum ether, methanol and water. The in vitro antimicrobial evaluation was carried out by agar disc diffusion method. The significant antibacterial activity extracts was compared with standard antibiotic Kanamycin. The methanolic extract of P. nigrum fruit was found most effective against Staphylococcus aureus (20 mm) and Bacillus subtilis (18 mm).
Keywords
Antibacterial, Piper nigrum, Piper longum, bacterial strains
