Open AccessPhytochemical Properties and In-vitro Antimicrobial Potency of Wild Edible Mushrooms (Pleurotus ostreatus) obtained from Yenagoa, Nigeria
Author(s) -
Odangowei Inetiminebi Ogidi,
Lilian Maureen Oluchi Oguoma,
Patrick Chukwudi Adigwe,
Blessing Bumein Anthony
Publication year - 2021
Publication title -
the journal of phytopharmacology
Language(s) - English
Resource type - Journals
ISSN - 2320-480X
DOI - 10.31254/phyto.2021.10306
Subject(s) - phytochemical , antimicrobial , pleurotus ostreatus , biology , potency , food science , traditional medicine , agar diffusion test , mushroom , microbiology and biotechnology , antibacterial activity , bacteria , botany , biochemistry , in vitro , medicine , genetics
Microorganism resistance to synthetic antibiotics is an increasing public health challenge, therefore, new antimicrobial agents from different plant and biological sources are sought-after. This research was aimed at evaluating the phytochemical properties and antimicrobial potency of wild edible mushrooms. Qualitative and quantitative phytochemical analysis was done using the standard method of Association of Official Analytical Chemist and agar well diffusion method was used for antimicrobial analysis. Phytochemical results of wild edible mushroom Pleurotus ostreatus obtained from Yenagoa, shows varying quantities of tannins, terpenoids, alkaloids, flavonoids, saponins, glycosides and steroids. The methanol and aqueous extracts of the samples reveals different degree of inhibition on both bacteria and fungi (Shigella sp., Staphylococcus sp., Vibrio sp., Escherichia coli, Penicillium sp., Yeast and Moulds). Aqueous extracts were more effective on the test organisms when compared to methanol extracts. P. ostreatus showed good antimicrobial potency against all the microorganisms tested. The findings from this study show the efficacy of wild edible mushroom as a potent antimicrobial agent