| dc.contributor.author | Mirembe, Racheal | |
| dc.date.accessioned | 2023-01-23T14:00:49Z | |
| dc.date.available | 2023-01-23T14:00:49Z | |
| dc.date.issued | 2022-11-17 | |
| dc.identifier.citation | MIREMBE, R. (2022). Comparative analysis of the antibacterial activity of peppermint and spearmint oils on enterobacter cloacae that causes halitosis. (MakUD). (Unpublished Undergraduate dissertation). Makerere University, Kampala, Uganda. | en_US |
| dc.identifier.uri | http://hdl.handle.net/20.500.12281/14694 | |
| dc.description | A research report submitted to the Department of Plant Sciences, Microbiology and Biotechnology, College of Natural
Sciences, in partial fulfillment of the requirements for the award of the degree of Bachelor of Science in Biotechnology of
Makerere University. | en_US |
| dc.description.abstract | This research was carried out mainly to provide scientific evidence on how effective mint oils are in controlling bacteria that causes halitosis. The specific objectives of this research were to determine the diameter of zones of inhibition of peppermint and spearmint oils against Enterobacter cloacae, and to determine the Minimum Inhibitory Concentration (MIC) values of peppermint and spearmint oils against Enterobacter cloacae. The mint oils were extracted by hydro distillation method using Clevenger apparatus. Agar well diffusion method was used in the susceptibility testing. Resazurin-based 96 well plate micro dilution methods was used to determine the Minimum Inhibitory Concentration (MIC) values of peppermint oil and spearmint
oil. The results included mean diamters of zones of inhibition of peppermint oil and spearmint oil against Enterobacter cloacae were 14mm and 10mm respectively and MIC values of 250mg/ml and 500mg/ml respectively. Based on these results, this research has scientifically validated the ethnobotanical use of peppermint and spearmint oils to treat halitosis caused by Enterobacter
cloacae. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Makerere University. | en_US |
| dc.subject | Peppermint oil | en_US |
| dc.subject | Spearmint oil | en_US |
| dc.subject | Enterobacter cloacate | en_US |
| dc.subject | Minimum inhibitory concentration(MIC) | en_US |
| dc.subject | Antibacterial activity | en_US |
| dc.subject | Halitosis | en_US |
| dc.title | Comparative analysis of the antibacterial activity of peppermint and spearmint oils on enterobacter cloacae that causes halitosis. | en_US |
| dc.type | Technical Report | en_US |
