Antimicrobial Screening of Moringa Extracts

From the 24 h incubated slant nutrient agar of each bacterial species, a loop full of microorganisms was injected into a tube containing 4 to 5 mL of tryptic soy broth (TSB). The broth culture was kept at 35 °C for 2–6 h to obtain the required turbidity of 0.5 McFarland BaSO₄. A 625 nm spectrophotometer was used to measure the standard turbidity density. With different bacterial cultures, the sensitivity test of the Moringa extracts was determined [61 (link)]. Cotton swabs were utilized to create the bacterial cultures from TSB, and Petri dishes were produced with 20 mL of nutrient agar. The discs were positioned on the seeded plates using sterile forceps. Tetracycline (500 g/mL) was utilized as a positive control, and DMSO was used as a negative control. The following day, inoculated plates were incubated at 37 °C for 24 h. At the conclusion of the incubation period, inhibition zones were measured and represented as the diameter of the clear zone including the diameter of the disc.
The fungi strains were plated onto potato dextrose agar (PDA) and cultured at 25 °C for 5 days. “YES” medium Petri dishes were evenly spread with a sterile L-glass rod after being inoculated with 0.05 mL of each fungus culture. The extract-loaded discs were positioned on the seeded plates using sterile forceps. DMSO was utilized as a negative control, while the commercial fungicide Miconazole (1000 unit/mL) was administered as a positive control. The inoculation plates were incubated at 25 °C for 24–48 h. By measuring the inhibition zone (mm) against the tested fungus at the conclusion of the time, the antifungal activity was determined [62 (link)]. Three replicas of each treatment were used to calculate the averages of the results of the experiments.