Antimicrobial Evaluation of Vinegar Produced From Pineapple and Pawpaw Fruits With Their Peels

The vinegar produced from locally grown pineapple and pawpaw (with and without their peels) were evaluated to determine their antimicrobial properties on some clinical isolates. Agar well diffusion method was used for this analysis. The zones of inhibitions were measured in millimeters. The vinegars were tested using the aqueous and methanol extract to check their effect on clinical isolates which includes Escherichia coli, Staphylococcus aureus, Bacillus sp and Candida sp. From the result, the aqueous extract of the pineapple juice vinegar was effective on the E.coli, S. aureus, Bacillus sp and Candida sp. the methanol extract of the pineapple juice vinegar was effective on S. aureus, Bacillus sp and Candida sp but not on E. coli. The aqueous extract of the pineapple vinegar was effective on S. aureus, Bacillus sp and Candida sp but not on E. coli. The methanol extract was effective on E. coli, S. aureus, Bacillus sp and Candida sp. The aqueous extract of pawpaw juice vinegar and pawpaw peel vinegar was effective on E.coli, S.aureus, Bacillus sp and Candida sp while the methanol extract was effective on all the clinical isolates except Bacillus sp. This shows that the produced vinegars exhibited antimicrobial characteristics and their use should be encouraged.