Submit or Track your Manuscript LOG-IN

Antimicrobial Properties of Aloe Vera Gel Extracts against Bacterial Isolates from Wound of Donkey

Antimicrobial Properties of Aloe Vera Gel Extracts against Bacterial Isolates from Wound of Donkey

Safia Arbab1, Rehana Buriro1, Shams Uddin Bhugio1, Atta Hussain Shah2,  Jamila Soomro3,Qudratullah Kalwar4, Saqib Ali Fazilani1 and Waseem Ali Vistro5*

1Department of Veterinary Pharmacology, Sindh Agriculture University, Tando Jam
2Department of Animal Product Technologies, Sindh Agriculture University, Tando Jam
3Department of Animal Physiology and Biochemistry, Sindh Agriculture University, Tando Jam
4Department of Animal Reproduction, Sindh Agriculture University, Tando Jam
5Department of Anatomy and Histology. Sindh Agriculture University, Tando Jam

*      Corresponding author: drwaseemvistro@gmail.com

Fig. 1.

Effect of crude extract of aloe vera on wounds of donkey; A. shows no sensitivity zones (SZ) produced by crude extract of aloe vera at 30µl on Muller- Hinton agar plate (MHA). B. shows sensitivity zones (SZ) produced by crude extract of aloe vera at 60µl against Staphylococcus aureus on Muller- Hinton agar plate a, b, c 60µl containing crude extract of aloe vera, whereas d is control. C. shows sensitivity zones (SZ) produced by 60 µl crude extract of aloe vera against Escherichia coli on Muller- Hinton agar plate (MHA) a,b,c, 60 µl containing crude extract of aloe vera whereas d is control. D. shows sensitivity zones (SZ) produced by at 60 µl crude extract of aloe vera against Salmonella on Muller- Hinton agar plate (MHA) a,b,c, 60µl containing crude extract of aloe vera whereas d is control. E. shows sensitivity zone (SZ) of inhibition produced by at 60 µl crude extract of aloe vera against Shigella on Muller- Hinton agar plate (MHA) a,b,c, 60µl containing crude extract of aloe vera whereas d is control.

Fig. 2.

Effect of ethanol extract of aloe vera on bacterial isolates from wounds of donkey; A. shows sensitivity zones (SZ) produced by ethanol extract of aloe vera at different concentrations i-e (a) 30µl and (b) 60 µl against Staphylococcus aureus on Muller- Hinton agar plate (MHA) a,b,c, 30 and 60µl containing ethanol extract of aloe vera whereas d is control. B. shows sensitivity zones (SZ) produced by ethanol extract of aloe vera at different concentrations i-e (a) 30µl and (b) 60 µl against Escherichia coli on Muller- Hinton agar plate (MHA) a,b,c 30 & 60µl containing ethanol extract of aloe vera whereas d is control. C. shows sensitivity zones (SZ) produced by ethanol extract of aloe vera at different concentrations i-e (a) 30µl and (b) 60µl against Salmonella on Muller- Hinton agar plate (MHA) a,b,c 30 and 60µl containing ethanol extract of aloe vera whereas d is control. D. shows sensitivity zones (SZ) produced by ethanol extract of aloe vera at different concentration i-e (a) 30µl and (b) 60 µl against Shigellaon Muller- Hinton agar plate (MHA) a,b,c 30 and 60µl containing ethanol extract of aloe vera whereas d is control.

Pakistan Journal of Zoology

October

Vol. 52, Iss. 5, Pages 1631-2026

Featuring

Click here for more

Subscribe Today

Receive free updates on new articles, opportunities and benefits


Subscribe Unsubscribe