Antimicrobial Activities of Crude Clove Extract (syzygium Aromaticum) on Selected Microorganisms

This study was carried out to isolate, characterize and identify some selected pathogenic microorganisms, determine the nutritional composition, phytochemical components and antimicrobial activities of the crude extract of clove seeds at different concentrations against selected isolates. The identification of the bacterial isolates was based on morphological characteristics and biochemical tests. The nutritional composition of the extract was determined using proximate analysis and the phytochemical components were determined using standard procedure. The agar well diffusion method and tube dilution method were used in assessing the antimicrobial activity of the extract against the isolates. The microorganisms isolated were S. aureus, E. coli B. subtilis, C. albicans and A. niger. The proximate analysis revealed the presence of % moisture (6.86), ash (4.55), crude fat (5.0), crude fiber (1.79), crude protein (14.0) and carbohydrates (67.76). The phytochemical components detected in the crude extract included tannins, saponins and cardiac glycosides. The aqueous extract exhibited minimian inhibitory concentration (MIC) at 25u/mg against all test isolates while the ethanol exact revealed minimum inhibitory concentration (MIC) at 12.5u/mg against all test isolates The minimum hactericidal concentration (MBC) for the bacterial isolates (S aureus. E coli and B. subtilis) were 100u/mg, 75umg. 75u/mg respectively and the minimum fungicidal concentration (MFC) for the fungal isolates was 100u/mg. The results obtained from this study gives a scientific basis for age-old traditional usage of cloves as a medicinal herb