Abstract: The enzyme alkaline protease production was determined under
solid state fermentation using the soil bacteria Serratia marcescens
sp7. The maximum production was obtained from wheat bran
medium than ground nut shell and chemically defined medium. The
physiological fermentation factors such as pH of the medium (pH 8),
Temperature (40oC) and incubation time (48 hrs) played a vital role
in alkaline protease production in all the above. 100Mm NaCl has
given better resolution during elution of the enzymes. The enzyme
production was found to be associated with growth of the bacterial
culture.
Abstract: Antibacterial activity of Plumeria alba (Frangipani)
petals methanolic extracts were evaluated against Escherichia coli,
Proteus vulgaris,Staphylococcus aureus, Klebsiella pneumoniae,
Pseudomonas aeruginosa, Staphylococcus saprophyticus,
Enterococcus faecalis and Serratia marcescens by using disk
diffusion method. Concentration extracts (80 %) showed the highest
inhibition zone towards Escherichia coli (14.3 mm). Frangipani
extract also showed high antibacterial activity against
Staphylococcus saprophyticus, Proteus vulgaris and Serratia
marcescens, but not more than the zones of the positive control used.
Comparison between two broad specrum antibiotics to frangipani
extracts showed that the 80 % concentration extracts produce the
same zone of inhibition as Streptomycin. Frangipani extracts showed
no bacterial activity towards Klebsiella pneumoniae, Pseudomonas
aeruginosa and Enterococcus faecalis. There are differences in the
sensitivity of different bacteria to frangipani extracts, suggesting that
frangipani-s potency varies between these bacteria. The present
results indicate that frangipani showed significant antibacterial
activity especially to Escherichia coli.