Vol. 12, Issue 8 (2023)

Author(s):
Sneahpreet Kour, Upma Dutta, Brajeshwar Singh, Tanika Mahajan and Arashdeep Kour

Abstract:
Different fruits and vegetables were used to isolate pigmented microorganisms. Viz. papaya, tomato, spinach, beetroot, strawberries and black grapes capable of producing pigments. Nine coloured bacterial isolates were discovered in various fruits and vegetables, and they were used to analyse and extract pigment. The Bergey's Manual of Determinative Bacteriology described them and the bacterial isolates were identified on the basis of biochemical test kit KB003 (Hi25TM Media®) which is a comprehensive test framework. The extracts were prepared using four different solvents viz chloroform, ethyl alcohol, methanol and acetone where chloroform and methanol was screened as a best among all because of its maximum capability to produce pigmented extracts and the maximum absorption of each sample was determined by UV spectrometer. Antimicrobial studies, MIC and MBC were performed using standard methods.