Antimicrobial activity of Viburnum opulus fruit juices and extracts

Abstract

The antimicrobial activities of fruit juices and ethanol extracts of Viburnum opulus L. genotypes were compared in this study. These activities were tested against human pathogenic microorganisms using the agar well diffusion method. A total of ten Gram-positive and Gram-negative bacterial cultures, as well as nine yeast strains, were used for the investigation. The most effective antibacterial activity was exhibited by the fruit juices against Salmonella typhimurium, Salmonella agona, and Listeria monocytogenes, with inhibition zones of 23.6, 20.7, and 19.1 mm, respectively. Staphylococcus epidermidis and Micrococcus luteus displayed the highest resistance, with minimal inhibition zones of 14.2 and 15.0 mm, respectively. The fruit juices showed greater antibacterial activity compared to the ethanol extracts. In contrast, the growth of the yeast cultures exhibited little or no sensitivity to the fruit juices and ethanol extracts. The conclusion of this study is that V. opulus fruits are potential antibacterial remedies