In vitro Assessment of Anti-Microbial Activity of Aloe vera (Barbadensis miller) Supported through Computational Studies.

The increase in rate of global population growth demands for the variety of nutritionally rich and functionally important food options. The elevated rate of foodborne illnesses comes along as a challenge to accomplish the goal of efficiently producing enough food. In order to deal with this problem, this research focused on analysing the antimicrobial property of a highly significant food plant i.e., Aloe vera (Barbadensismiller) against the commonly responsible microbes for food spoilage; namely Staphylococcus aureus, Escherichia coli, Bacillus subtilis, and Pseudomonas. A hybrid mode study was performed using disc diffusion technique for in vitro analysis of the anti-microbial activity of bitter, non-bitter and microencapsulated form of Aloe-vera. Additionally, a molecular docking study was performed for in-silico validation of the antimicrobial potential of the 12 bioactive compounds of Aloe vera against these pathogens. The results of this hybrid study indicated the inhibitory effect of Aloe vera against these foodborne pathogens. [ABSTRACT FROM AUTHOR]