ANTIBACTERIAL ASSESSMENT OF VANILLIC ACID AGAINST ESCHERICHIA COLI

Phenolic compounds have been widely researched for their antibacterial activity throughout the years. Vanillic acid's antibacterial activity against Escherichia coli was investigated using a broth microdilution technique in 5ml sterile tubes. To get the minimum inhibitory concentration, the inocula was treated with vanillic acid in increasing quantities ranging from 150 g/ml to 2000 g/ml in the tubes. The antibacterial activity of the phenolic compound was further investigated using time kill susceptibility. The lowest inhibitory concentration found was 900 g/ml. During the time kill susceptibility evaluation, a substantial reduction in viable bacteria cells was also detected. This study's findings support the antibacterial activity of phenolic compounds and the antibacterial potential of vanillic acid. Further extensive research on vanillic acid and other phenolic compounds is recommended to provide more insight on the mechanism of antibacterial activity. Adoption of these naturally occurring antibacterial compounds for treatment alternatives for infectious diseases caused by pathogenic bacteria may provide a solution to the pharmaceutical industry's multi-resistance conundrum.