Effect of Bambusa tuldoides cv. ventricosa leaf extracted with fermented steep liquors of maize and sorghum on some pathogenic organisms

Abstract

Aims: Bambusa tuldoides cv. ventricosa (bamboo) extract is used locally in the treatment of different types of fever in Africa. The extraction by cooking of fresh bamboo leaves using fermented steep liquor of ogi either made from maize or sorghum has been used traditionally in the treatment of Typhoid fever in the South-Western Nigeria. This work is designed to evaluate the antibacterial activity of the different fermented cereal (Zea mays and Sorghum bicolor) grains steep liquors as the extraction medium for the bamboo leaf in comparison with the ethanol extraction using agar well diffusion. Methodology and results: The extracted leaves (dried and fresh) from different fermented cereal steep liquors [maize (white and yellow) and sorghum (white and red)] media were screened for inhibition of some pathogenic species such as Staphylococcus aureus, Salmonella typhi, Streptococcus faecalis and Escherichia coli. The extracts were then tested at different concentrations for bacteriostatic activity towards these clinically-important species. The fresh leaf extracts from the fermented maize and sorghum liquors at a concentration of 20 g/100 mL showed antibacterial activities for all the tested bacteria, while the ethanolic leaf extract did not show any antibacterial activity for both S. typhi and S. faecalis. Higher concentration (20 g/ 40 mL) produced higher antibacterial activity in all the leaf extracts from the fermented maize and sorghum liquors. Conclusion, significance and impact study: Our data provide support for the traditional use of fermented maize and sorghum grill steep liquor extract of Bambusa tuldoides cv. ventricosa in treating the symptoms associated with the test organisms, in which the yellow maize liquor displayed greater antibacterial activity in comparison with the others.