Metabolites Secreted by Fungal Species Isolated from Spoiled Food and their Effect on Klebsiella Species

Fungi are extremely diverse group of organisms, which produce a wide range of metabolites through various metabolic pathways. This experiment was essentially performed to investigate the antagonistic properties of the fungal isolates (T, S, G, B, I, L) obtained from house hold spoiled food. Agar well diffusion method was used, in which the antibacterial activity of fungal isolates was examined by testing the effect of their culture filtrates on MHA against the growth of the active lab culture of Klebsiella sp. Results revealed that the highest antibacterial properties were possessed by the fungal isolates T and S. An attempt was made to extract the metabolite through solvent extraction and simple distillation methods. Also characterization of the metabolites produced in this process, was done through TLC. The results indicate that the fungal isolates contain antibacterial properties which are evident against bacterial sp. Further research has to be done in order to characterize the metabolites obtained through the fungal isolates. Further identification techniques, such as UV and IR analysis of the metabolites can be performed in order of a clear understanding and biochemistry of the isolated fungal metabolites. Additional studies can lead to the discovery of novel metabolites and their characteristic features which can have a wide range of applications in Pharmaceutical, neutraceutical, agricultural industries, and also many bioremedial properties.