DOIONLINE 
DOIONLINE Publish In |
International Journal of Advances in Science, Engineering and Technology(IJASEAT)-IJASEAT |
 Journal Home Volume Issue |
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Issue |
Volume-7,Issue-4 ( Oct, 2019 ) | |||||||||
Paper Title |
The Comparative Study of the Inhibitory Potential of Chicken and Quail Egg Shells Against Bacillus Cereus, Staphylococcus Aureus, Pseudomonas Aeruginosa and Escherichia Coli using Kirby-Bauer Test | |||||||||
Author Name |
Paul Reiniel Nimrod Dc. Tabo, Lyka Jussel O. Leoncio, Mariel Pedraya Salcedo, Maria Eddielyn P. Sabio, Jovie E. Nicolas | |||||||||
Affilition |
Senior High School Department, Dr. Yanga’s Colleges Inc., Wakas, Bocaue, Bulacan, Philippines 3018 | |||||||||
Pages |
45-49 | |||||||||
Abstract |
Currently, Quail egg shells have been used to treat dermatitis. Chicken egg is one of the most consumed products in our world today. Due to the existence of researches about the antibacterial potential of the stated eggs, comparative study is made in order to know what egg shell is better in treating or inhibiting the common bacteria used in the study. This research was undertaken to identify and compare the inhibitory potential present in Quail and Chicken eggshell against the bacteria namely, Bacilluscereus, Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli. This study aims to identify why and which powdered eggshell show the greater zone of inhibition and aims to inhibit the growth of the tested bacteria and if the existence and activity of the zone of inhibition on these bacteria is possible. The results from the zone of inhibition shows that among the four bacteria, exhibit that Gram negative bacteria has a larger summation of zone of inhibition. Overall, the result of this experimentation showed that inhibition of Chicken egg shells is much better than of Quail eggs and concluded that chicken and quail eggshell are effective to inhibit the growth of bacteria especially S. aureus but not effective to B. cereus. Furthermore, both eggshells can help to prevent diseases caused by these bacteria that thrive in acidic environment. The researchers recommend that using of active ingredient of the egg itself and testing its antimicrobial sensitivity will provide additional knowledge to further compare and know the potential of these inhibitors of bacteria. Keywords - Eggshells, Zone Of Inhibition, Bacteria, Inhibitory Potential, Anti-Microbial Sensitivity, Active Ingredient, Inhibitors | |||||||||
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