The antibacterial properties of Picralima nitida seed extract used in this study was determined by zone of inhibition test, minimum inhibitory concentration (MIC) test as well as minimum bacterial concentration (MBC) test. The plant seed was analysed for phytochemical properties as well as antibacterial qualities. The phytochemicals present are alkaloids, saponin, oxalate, flavonoid and tannin. Extraction of plant extract was done using different solvents, methanol, ethanol and hot water. Methanol extracted more active ingredients that contributed to antibacterial properties than other solvents used. The organisms used were gram positive Pseudomonas aeruginosa, Staphylococcus aureus and Streptococcus spp and gram negative Escherichia coli, Citrobacter spp and Bacillus spp. Escherichia. coli was more susceptible to the plant extract followed by Citrobacter spp and Bacillus spp. E. coli had zone of inhibition of 2.69 cm, Citrobacter spp 2.56 cm and Bacillus spp 2.00 cm for methanol extract. Ethanol and water extract showed lower values. The minimum inhibitory concentration and minimum bactericidal concentration showed methanol extract having low values and hot water extract having high values. The gram positive organisms were all resistant while gram negative organisms were sensitive to the extract. The organisms were inhibited in vitro, it follows that in disease condition therefore this extract is believed to inhibit the test organisms in vivo.
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