Comparing the antibacterial potential of homemade cow ghee and industry-processed cow ghee against escherichia coli and staphylococcus aureus

Abstract

This study investigated the antibacterial activity of homemade and industry-processed cow ghee at various concentrations (100%, 50%, and 25%) against Escherichia coli and Staphylococcus aureus. Archived isolates of the bacterial strains were streaked on blood agar in disposable Petri Dishes and incubated for 24 hours. Afterwards, suspensions of the two inocula were made while comparing with the 0.5 M standard. The suspended microorganisms were streaked on Mueller-Hinton Agar and agar wells made in them. The various concentrations of the two types of cow ghee were placed in the wells and the Petri Dishes incubated for 24 hours. Zones of inhibition produced as the microorganisms were measured and analyzed using Two-way ANOVA statistical test to assess the variance and significance of the results. For E. coli, the antibacterial activity of homemade cow ghee was found to decrease with decreasing concentration (15, 9 and 7 mm) while industry-processed cow ghee exhibited similar patterns (9, 6 and 5 mm). The ANOVA results revealed no significant difference in inhibition by the types of cow ghee with a p-value of 0.057. However, concentrations of cow ghee showed a slightly higher p-value of 0.08, indicating a potential impact of difference in concentration. For S. aureus, homemade cow ghee showed reduced antibacterial activity with lower concentrations (12, 10 and 5 mm) while industry-processed cow ghee maintained consistent results (6, 5 and 5 mm). The ANOVA results also showed no significant differences in inhibition by the types of cow ghee and different concentrations with p-values of 0.187 and 0.388, respectively. In the study comparing the antibacterial activity of homemade cow ghee and industry-processed cow ghee against E. coli and S. aureus, the results for both bacteria showed similar patterns in terms of decreasing antibacterial activity with decreasing concentration of cow ghee. However, there were some differences in the specific values obtained: In summary, both E. coli and S. aureus demonstrated reduced antibacterial activity with decreasing concentrations of cow ghee. Although the ANOVA analysis did not find significant differences between the types of cow ghee and concentration levels for either bacterium, there were slight variations in the results that recommends further investigation to understand the potential health-related implications.