Activités antibactérienne et enzymatique d'un champignon endophyte Penicillium SP

Abstract

The present study was conducted to evaluate the antimicrobial and enzymatic activity of the endophytic fungus Penicillium sp. isolated from a medicinal plant. A choice of the fermentation medium and the solvent for secondary metabolite extraction from endophytic fungus allowed us to select the liquid medium MEB,which was the most active against bacteria with a mean of inhibition zones of the 8 mm, and the only one among other media that was active against phytopathogenic fungi. For the solvent of extraction, ethyl acetate was found the solvent that extracted the maximum of bioactive molecules compared to other solvents that used with an average of 12.83 mm inhibition zones against bacteria. The antimicrobial activity of the ethyl acetate extract against a wide range of pathogenic bacteria, yeast and phytopathogenic molds confirmed the activity of this extract, which exhibited a strong inhibition of bacteria, where the bacterium most sensitive was Escherichia coli (34.5mm) and the most resistant Pseudomonas aeruginosa (9mm). A good activity against pathogenic yeast was also observed with an average of inhibition zones 12 mm. For antifungal activity the greatest effect was observed against Fusarium oxysporium with a maximum inhibition zone of 70 mm. Enzymatic activity tests demonstrated that Penicillum sp. is able to produce some enzymes extracellular comprising: lipases (IE = 1.14), cellulases (IE = 1.96), proteases (IE = 1.13) and esterase (IE = 2.01).