Efficacy of Mak Mao (Antidesma spp.) Residue Extract for Inhibiting Bacterial Pathogen in Poultry
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Abstract
Mak Mao is a fruit found in Sakon Nakhon, Udon Thani, Kalasin, Mukdahan, and Nakhon Phanom, especially in the Phu Phan mountain range in Sakon Nakon province. The ripe fruit is dark purple, which is the color of anthocyanin pigment and nutritional value due to the high amount of amino acids the body needs. It also contains calcium, iron, zinc, and vitamins that help anti-free radicals as well. Mak Mao residue also contains anthocyanin pigment, phenolic compound, and fiber. This study of the efficiency of Mak Mao residue extracts on the inhibition of pathogenic microorganisms includes Escherichia coli, Bacillus cereus, and Salmonella enterica subspecies enterica serovar Typhimurium at the laboratory level. The experimental design is factorial experiments in CRD with three replications. It was found that the extracts of the Mak Mao residue extract showed the highest activity against S. Typhimurium, followed by B. cereus and E. coli, respectively. The minimum concentration or MIC of Mak Mao residue extracts toward Salmonella Typhimurium, B. cereus, and E. coli were 25 milligrams per milliliter.
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