Abstract

STUDY OF ANTIBACTERIAL AND PHYTOCHEMICAL PROPERTIES OF WHITE-ROT FUNGI COLLECTED FROM THE NORTHWESTERN REGIONS OF HIMACHAL PRADESH

Jyoti Sharma, Astha Tripathi*, Pradeep Kumar, Isha Sharma, Monika Thakur, Neha Thakur and Shaveta Singh

Abstract

Mushrooms have been recognized as functional foods and a source for the development of medicines and nutraceuticals. In present study, methanol and hot water extract of the all six mushroom cultures viz: Morchella sp., Mycena sp., Trametes sp., Agaricus sp., Chlorophyllum sp., Schizophyllum sp. showed good antimicrobial activity against pathogenic bacteria named as Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia. coli, Salmonella typhi, Klebsiella. pneumoniae. Among all the cultures, the methanolic extract of the Agaricus sp. showed maximum activity (36±1.4) followed by Chlorophyllum sp. (35±1.4) against K. pneumonia and least activity showed by Trametes sp. (15±1.4) against E. coli followed by Morchella sp. (16.5±0.7) against P. aeruginosa. Among the entire Mushroom cultures the hot water extract of Chlorophyllum sp. showed maximum activity (37±1.4) against K. pneumonia followed by Agaricus sp. (36±1.4) against P. aeruginosa and least activity showed by Mycena sp. (15.5±0.7) and Morchella sp. (16.5±2.1) against S. aureus. The results obtained revealed the presence of alkaloids, carbohydrates, flavonoids, terpenoids, phenolic compounds and tannins. The hot water extract of Chlorophyllum sp. (7.77±0.9) and Agaricus sp. (7.66±0.7) showed significantly high (P

Keywords: Mushrooms, antibacterial activity, MIC, Phytochemicals properties.