ANTIMICROBIA PROPERTIES OF PIPER NIGRUM (BLACK

PEPPER) ON SOME SELECTED MICRO ORGANISMS A CASE

STUDY OF STAPHYLOCOCCUS, SHIGELLA, CANDIDA ALBICAN
E. COLI.

BY

NWAIWU VIVIAN ONYINYECHI

20H/0181/ST-MBC

A RESEARCH PROJECT SUBMITTED TO THE DEPARTMENT OF

SCIENCE LABORATORY TECHNOLOGY
(MICROBIOLOGY/BIOCHEMISTRY) SCHOOL OF INDUSTRIAL
AND APPLIED SCIENCES, FEDERAL POLYTECHNIC NEKEDE,
OWERRI IMO STATE

IN PARTIAL FULFILLMENT OF REQUIREMENTS FOR THE

AWARD OF HIGHER NATIONAL DIPLOMA (HND) SCIENCE
LABORATORY TECHNOLOGY
(MICROBIOLOGY/BIOCHEMISTRY OPTION )

SUPERVISOR

MR. AMARALAM ERIC CHINEDU

DECEMBER , 2022

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 CERTIFICATION
This is to certify that this research proposal titled:
ANTIMICROBIA PROPERTIES OF PIPER NIGRUM (BLACK
PEPPER) ON SOME SELECTED MICRO ORGANISMS USING
STAPHYLOCOCCUS, SHIGELLA, CANDIDA ALBICAN ENCOLI AS
THE CASE STUDY, has been approved and submitted to the
department of Microbiology/biochemistry, school of Industrial
and Applied Sciences, Federal Polytechnic Nekede Owerri Imo
State, in partial fulfillment of the requirements for the award of
Higher National Diploma (HND) in Microbiology/biochemistry.

………………………………………… ……………

MR. AMARALAM ERIC CHINEDU Date

(SUPERVISOR)

………………………………… ……………
DR. J.C. ONWUSONYE Date
(HEAD OF DEPARTMENT)

……………………………………. …………………………
EXTERNAL EXAMINER Date

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 DEDICATION

This research work is dedicated to God Almighty Who is the

ultimate source of knowledge and wisdom, for His infinite

mercy, protection, care and guidance over my life and

destiny.

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 ACKNOWLEDGEMENT

I wish to acknowledge with immense gratitude, honor and

thanks to God for making it possible for me to carry out
this work successfully.

I also appreciate the effort of my supervisor, MR. Amaralam

Eric Chinedu, towards making this work a success by
contributing his time, advice, guidance and wonderful
encouragement.

Special thanks to all the lecturers and technologists in

Microbiology/Biochemistry department for their assistance
and moral supports.

The episode of my life will be incomplete without a mention of

my parent, especially my mummy for her prayers and standing
by me financially and in many other ways.

Lastly, my thanks goes to all those who participated in one way

or another in making this study a success (Mr. Uzondu Israel,
friends and well wishers, I appreciate you all.

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 ABSTRACT

The antibacterial activity of black pepper (piper nigrum) watery

and ethanol extracts (alone and in combination) with sesame

oil (sesamum indicum) against 10 different types of bacteria (

Enterobacter. Spp., serratia marscene, Acinetobacter spp., E-

coli, pseudomonas aeruginosa, klebsiella spp, salmonella spp.,

staphylococcus spp., streptococcus spp., and micrococcus spp.)

was sereened by agar well diffusion method. Black pepper was

able to inhibit most of the bacterial isolate with widest zone of

inhabitation zone of crude alcoholic extract obtained from

klebsiella spp., and staphylococcus aureus were (38mm) then

(10mm) from klebsiella and salmonella spp., at 10 -1 and (6mm)

at 10-2, concentration from salmonella spp. This reveal that

black pepper is a potent antibacterial agent especially both

gram positive and gram negative bacteria strains.

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TABLE OF CONTENTS
Title page - - - - - - - - - i
Certification - - - - - - - - - ii
Dedication - - - - - - - - - iii
Acknowledgement - - - - - - - iv
Abstract v
Table of contents - - - - - - - vi
CHAPTER ONE
1.1 Introduction - - - - - - - 1
1.2 Statement Of The Problem- - - - - 2
1.3 Aim And Objective Of The Study- - - - 2
1.3.1 Aims Of The Study - - - - - - 2
1.3.2 Objectives Of The Study - - - - - 3
1.4 Significance Of The Study - - - - - 3
CHAPTER TWO
2.0 Literature Review - - - - - - - 4
2.1 Black Pepper - - - - - - - - 4
2.2 Scientific Classification - - - - - - 5
2.3 History Of Black Pepper - - - - - 6
2.4 Traditional Medicine, Phytochemicals, - - -
And Research 7
2.5 Staphylococcus 9
2.6 Shigella 10
2.7 Candidiasis 11
2.8 Escherichia Coil 12
2.9 Chemical Composition Of Black Pepper 12

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CHAPTER THREE
3.0 Materials And Methods 14
3.1 Material 14
3.1.1 Plant materials 14
3.2 Methods 15
3.2.1 Preparation Of Plants 15
3.2.2 Bacterial Isolate and Culture Media 15
3.2.3 Preparation Of Plant Extracts 15
3.4 Antibacterial Activity Of Plant Extract. 16
CHAPTER FOUR
4.0 Result 17
CHAPTER FIVE
5.1 Discussion 19
5.2 Conclusion 20
5.3 Recommendation 21
References 22

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