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.