ANTIBACTERIAL EFFECTS OF THE SEED EXTRACTS OF ALLIGATOR PEPPER (AFRAMOMUM DANIELLI ROXB.) ON SALMONELLA TYPHIMURIUM AND ESCHERICHIA COLI

The study investigated the antibacterial properties of the water and ethanolic extracts of the seed of alligator pepper on two bacterial species, Salmonella typhimurium and Escherichia coli, which are known human pathogens. The phytochemicals (alkaloids, flavonoids, saponins, tannins, glycosides, and phytates) in the seed extracts were estimated. The organisms were obtained from the microbiology laboratory of Federal Medical Centre (FMC), Yenagoa, Bayelsa State. The antibacterial activity of the different concentrations of the extract (5 mgml^-1, 10 mgml^-1, 20 mgml^-1, 30 mgml^-1 and 50 mgml^-1) were evaluated against the test organisms. Also, the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined. Results showed that both the water and ethanolic extracts of the seed of the plant had inhibitory effects on the test organisms. Statistical analysis (ANOVA) demonstrated no significant difference (P=0.05) in the inhibitory effects of the extracts and the control on the organisms. It is concluded that both the water and ethanolic extracts of the seed have antibacterial properties and could be used in the treatment of common ailments and infections caused by the organisms.