The in vitro Antibacterial Activity of Citrus Aurantifolia var Acidica Fruits

In this study the in vitro antibacterial activity of Citrus aurantifolia fruits (CA) is being reported. Three extraction methods were tried as Hot water (HWCA) cold water (CWCA), and alcoholic (ACA). The screening of Antibacterial activity (AA) was done by agar diffusion technique (ADT). Minimum inhibitory concentration (MIC) Studies were made by agar dilution technique (ADT). the AA and MIC studies were conducted on Muller Hinton agar (MHA). The in vitro AA from highest to the lowest effective were as follows, ACA, CWCA, and HWCA respectively. The MICs were 3.125, 6.25, and 12.5 mg / ml for S. aureus, Proteus vulgaris, Pseudomonas aeruginosa and E. coli respectively K. peneumonia was unaffected by ACA, CWCA, and HWCA. such finding may be due to capsule permeability masking effect. Discussion In the present study the results indicates thatACA can be recommended on an in vitro basis as antibacterial agent in topical pharmaceutical preparation and as canned food preservative.