EFFECT OF FERMENTATION PERIOD ON THE ANTIMICROBIAL ACTIVITY OF FERMENTED AVOCADO SEED EXTRACT

The study investigated the effect of fermentation period on the antimicrobial activity of fermented avocado (Persea americana) seed extract against Streptococcus pneumoniae and Salmonella species. Fresh avocado seeds were collected, processed, and subjected to natural fermentation for 5, 7, and 10 days. The antimicrobial activities of the fermented extracts were determined using the agar well diffusion method, while the minimum inhibitory concentrations (MICs) were established by serial dilution assays. Results showed that antimicrobial potency increased with fermentation time. The highest inhibition zones were observed at day 10, with 21.6 mm for S. pneumoniae and 18 mm for Salmonella sp., compared to 11.5 mm and 9.3 mm at day 5, respectively. Similarly, MIC values decreased as fermentation progressed from 12.5 µg/mL to 3.125 µg/mL for S. pneumoniae and from 25 µg/mL to 6.25 µg/mL for Salmonella sp. indicating higher efficacy at longer fermentation durations. These findings demonstrate that fermentation enhances the bioactive properties of avocado seed extract, likely by increasing the availability or synthesis of antimicrobial phytochemicals. The study highlights the potential of fermented avocado seeds as a sustainable and natural source of antimicrobial agents that could contribute to the fight against antimicrobial resistance.