ANTIMICROBIAL ACTIVITY OF AQUEOUS EXTRACTS FROM OYSTER MUSHROOM

Pleurotus ostreatus, commonly known as the oyster mushroom, is recognized not only for its high nutritional value but also for its significant biomedical potential due to its diverse bioactive compounds. This study aims to investigate the phytopharmacological properties of Pleurotus ostreatus. Fourier-transform infrared spectroscopy analysis identified various functional groups in the extract, including cycloalkanes, nitriles, halogenated compounds, aromatic monosubstituted compounds, and carboxylic acids. HPLC was employed to identify and quantify these components. The aqueous extract demonstrated notable antimicrobial activity against Bacillus megaterium and Bacillus amyloliquefaciens.