ANTIBACTERIAL EFFECT OF CINNAMON BARK EXTRACT (Cinnamomum verum) ON ISOLATED BACTERIA FROM FRESH MILK AND SOY BEANS YOGHURT

Abstract

ABSTRACT Cinnamon (Cinnamomum verum) is a small trophical evergreeen tree, which grows 10-15 meter (32.8-49.2 feet) tall, belonging to the family lauraceae The history of cinnamon dates back to about 2800BC where it can be found in many part of the world. Historically, Cinnamon is actually the dried bark of laurel tree, method include, Sample collection, Sample preparation, Plant extraction (cinnamom verum). Extract prepared using Three concentration. Media preparation, isolation, inoculation Insertion of diluted extract and streptomycini into holes made in nutrient agar. Incubation and zone of inhibition measurement The antibacterial activity of cinnamon, methanol extracts were determined at different concentrations Escherichia coli (E.coli), Lactobacillus acidophilus, Staphylococcus aureus, Salmonella typhi, and Shigella species. The result from this research reveals that antibacterial activity of cinnamon at different concentration shows that Salmonella typhi has high degree of inhibition, followed by Shigella species, E.coli, staphylococcus, while lactobacillus has the lowest zone of inhibition. The high degree of inhibition of salmonella is as a result of its possession of lipopolysaccharide layer and a high polarity to the solvent used in extraction. The result of this study shows that salmonella typhi is susceptible to the extracts of cinnamon plant.