African Journal of Biotechnology

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Effect of kunnu-zaki on clinical bacteria isolates

JO Olaitan, OE Adeleke, OS Alabi


Ten clinical isolates of Gram-negative bacteria were exposed in agar-cup  diffusion sensitivity test to Kunun-zaki, a non-alcoholic fermented beverage, taken from eighteen samples. The undiluted samples of the beverage  appreciably inhibited the growth of all the bacteria tested including,  remarkably, Pseudomonas aeruginosa, Vibro cholerae, Salmonella enterica  and Staphylococcus aureus. The bacteria however varied in their sensitivities to the fractional dilutions of the samples. This antimicrobial effect represents another property for Kunun-zaki and obviates the possibility of public health risk in its consumption.

Key words: Kunnu-zaki, clinical isolates, antibiotic sensitivity.

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