ANTIBACTERIAL ACTIVITY OF FERMENTED GARDEN EGG EXTRACT (Solanum melogena) AGAINST (Staphylococcus aureus)

The growing resistance of microorganism to antibiotic is becoming a serious concern to microbiologist and health care practitioners all over the world as a result, effort are being made to develop antimicrobial agent from local sources such as fruits and vegetable. Salanum melongena (Garden egg) is a common crop in the middle east and around the Mediterranean basin and it is cultivated worldwide. Result of the antimicrobial activity of fermentation extract indicated that the extracts has no antimicrobial efficiency against staphylococcus sp. Although, egg plants produces phenolic compounds the include chlorogenic acid and flavonoids such as nasunnin to protect them against Oxidative stress resulting from exposure to harmful elements as well as from infections by bacteria and fungi. Conclusively, this research showed that the test organism was resistant to the fresh fruit extract and fermentation product of garden egg for both the transparent and opaque vessel at the different concentration and different fermentation times. Therefore, garden egg fruit cannot be used as a potential antibacterial agent. It is thereby recommended that more scientific research should be done using more elaborated techniques in order to obtain more knowledge on the antibacterial activity of fermented garden egg extract against Staphylococcus aureus. Government should provide more equipment in the laboratory to enhance standard scientific research.