In vitro antimicrobial effect of the aqueous extract of Solanum tuberosum “fermented potato” on Escherichia coli and Staphylococcus aureus

Abstract

Abstract
The present research work was carried out with the objective of determining the in vitro antimicrobial effect of the
aqueous extract of Solanum tuberosum “fermented potato” on Escherichia coli and Stapylococcus aureus. An
experimental, comparative cross-sectional investigation was carried out. The instrument was a data collection sheet
taken from the measurements of the inhibition halos of the different concentrations. From the aqueous extract
Solanum tuberosum “fermented potato”. Three dilutions were prepared: 25%, 50% and 100% and two strains
Escherichia coli and Staphylococcus aureus, each one with a control group, sulfamethoxazole + trimethropin for the first and oxacillin for the second. For the analysis of the means and standard deviations of the inhibition halos, descriptive and inferential statistics were applied. The results demonstrated that the in vitro antimicrobial effect of the aqueous extract of Solanum tuberosum “fermented potato” at 25%, 50%, 100% was zero mm, of inhibition halos, compared with sulfamethoxazole + trimethopin on Escherichia coli was 29.9 mm and oxacillin on Staphylococcus aureus 17.7 mm. Concluding that the in vitro antimicrobial effect of the aqueous extract of Solanum tuberosum “Fermented potato” on Escherichia coli and Stapylococcus aureus is null.
Keywords: Fermented potato, Escherichia coli, Staphylococcus aureus.