Authors : Tuba Fatema Sheikh and Simran Dutta
Page Nos : 117-122
Description :
Parmotrema perlatum, commonly known as black stone flower, kallu hoovu, or kalpasi, is a lichen species used as a spice in India and traditionally recognized for its medicinal properties. It is considered more effective than other spices due to its strong antimicrobial and antifungal activities. The antifungal properties of Parmotrema perlatum extracts can help prevent fungal growth in stored foods, reducing spoilage and extending shelf life. A study was conducted to evaluate the antimicrobial potential of Parmotrema perlatum against various bacterial and fungal pathogens. Methanol and ethanol were used to extract the bioactive components. The antimicrobial efficacy was assessed by measuring the zone of inhibition (ZOI) using the disc diffusion method and determining the minimum inhibitory concentration (MIC). The study revealed a significant correlation between the concentration of the extract and the ZOI. Tested bacteria included Escherichia coli, Pseudomonas species, and Bacillus subtilis. The findings suggest that Parmotrema perlatum contains potent antimicrobial compounds, which can be further explored for developing new lead molecules to combat pathogenic microorganisms. Given the rise in drug resistance and reduced efficacy of existing antibacterial and antifungal drugs, identifying novel molecules with unique mechanisms of action has become crucial.
