The capability of Cemba (Albizia lebbeckoides [DC.]) benth leaf extract in inhibiting Staphylococcus aureus

Cemba (Albizia lebbeckoides [DC.] Benth leaf extract contains phytochemical components namely: phenolics, flavonoids, tannins, alkaloids, glycosides, and saponins that potent to be an antibacterial agent. The study aimed to evaluate the antibacterial capability of cemba leaf extract against Staphylococcus aureus contaminating animal products frequently. Forty grams of cemba leaves were extracted with 400 mL of distilled water for 24 h. One mL of each prepared concentration of CLE (100, 105, 110, 115, 120, 125, 130, 135, and 140 mg mL−1) was cultured together with 1 mL S. aureus concentration of 1 ! 106 CFU mL−1 in MHB media, then incubated for 24 h at 37°C. Furthermore, each bacterial suspension contained in the MHB was grown on MHA media and incubated for 24 h at 37°C. The number of bacteria colonies growing was calculated for determining MIC and MBC. The time-kill test used CLE with a concentration of 1 MIC and 2 MIC. Besides, SEM was also observed to know the changes in the morphology of S. aureus cells after tested contact with 1 MIC CLE. The results showed that CLE was able to inhibit and kill S. aureus bacteria with MIC values of 120 mg mL−1 and MBC of 125 mg mL−1. Time-kill test results showed CLE concentrations of 120 mg mL−1 (1 MIC) and 240 mg mL−1 (2 MIC) were able to kill S. aureus bacteria with a contact length of 4─8 hours. The results of SEM observations indicated that CLE was able to kill S. aureus by damaging bacterial cell wallsad been tested, our method can be used for validated method for aflatoxin analysis in EBN. Further analysis of aflatoxins in edible bird nest will be reported separately.