ANTIBACTERIAL EFFICACY OF PALM WINE AGAINST COMMON BACTERIAL ISOLATES FROM VARIOUS CLINICAL SAMPLES

Abstract

Palm wine is a traditional alcoholic beverage produced by natural fermentation of the sap of palm trees. This drink is common in various parts of the Asia & Africa and it is known by various common names such as Maharashtra (Tadi, Shindhi). The unfermented sap is called neera (Palghar in Maharashtra) and is refrigerated, stored and distributed by semi-government agencies. This study was conducted to investigate the antibacterial potential of palm wine on as an alternative to antibiotics by studying its antibacterial efcacy again common bacterial isolates from clinical samples.Freshly top-tapped palm wine samples were obtained from a local palm wine tapper in Palghar, Maharashtra state, India. Various strains of Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumoniae and Staphylococcus aureus was carried out using agar diffusion method. The palm wine used in this assay inhibited the growth of all the selected bacterial isolate used. The inhibition ranged from 2.3 mm- 29.5mm. Palm wine subjected to fermentation at room temperature for 7 days (168 hours). Growth inhibitory effect of undiluted palm wine superior than groups of antibiotics such as Ampicillin, Ampliclox, Chloramphenicol, Tetracycline and Ciprooxacin.This study established that palm wine possess considerable antibacterial activity against selected common bacterial isolates. Since palm wine has shown potent antibacterial activity on the test bacteria, further clinical trials will be required that will prove the potential of palm wine as an alternative to antibiotics treatment among patients suffering from common infection caused by there organism.