CULTIVATION OF OYSTER MUSHROOM AND THE COMPARATIVE STUDY OF THE ANTIBACTERIAL EFFECT OF OYSTER AND ANTIBIOTICS AGAINST GRAM NEGATIVE BACTERIA ISOLATED FROM FEMALE URINE SAMPLES
Abstract
Urinary tract infection (UTI) is a common bacterial infection that affects 150 million people globally each year with women being disproportionately affected due to anatomical and physiological factors. Their effectiveness management has been increasingly threatened by the emergence of antimicrobial resistance (AMR) among uropathogens.
This study evaluated the antimicrobial activity and nutritional profile of Pleurotus ostreatus cultivated on sawdust and rice bran. The mushroom was successfully cultivated, harvested, dried and processed into aqueous and ethyl acetate extracts. These extracts were tested against resistant urinary pathogens (Proteus mirabilis, Edwardsiella tarda, Citrobacter freundii, Proteus vulgaris, Shigella dysenteriae, Klebsiella oxytoca) isolated from female urine samples using the agar well diffusion method, with Amoxicillin serving as positive control and water as negative control.
Results showed that the aqueous extracts had no inhibitory effect on any of the isolates. However, the ethyl acetate extract demonstrated selective activity, producing inhibition zones of 27mm against E.tarda and 20mm against C. freundii, while Amoxicillin exhibited broader antimicrobial activity. Proximate and mineral analyses of the cultivated mushroom revealed high nutritional value, with high level of carbohydrate, moderate level of protein and fibre and low level of fats and considerable levels of essential minerals underscoring their role as both food and potential medicinal resources. The phytochemical analysis showed the presence of bioactive compounds such as steroids, tannins, phenols, saponins in P. ostreatus.
This research provides evidence that P. ostreatus extracts may not yet replace antibiotics, however they could serve as complementary or supportive agents, especially if further purified or combined with other bioactive compounds
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