Comparison of antibacterial activities of lime (Citrus aurantifolia) and lemon (Citrus limon) juices on Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli

Lime (Citrus aurantifolia) and lemon (Citrus limon) juices have the potential to be used as natural alternative therapies for infections caused by Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli. The aim of this research was to compare antibacterial activities between lime (Citrus aurantifolia) and lemon (Citrus limon) juices against Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli bacteria. This was a laboratory experimental study. In vitro testing was carried out using the diffusion method.  Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli were cultured on Mueller Hinton Agar (MHA) media. The diameter of the inhibition zones produced on the culture media after being treated with multiple concentrations of lime (Citrus aurantifolia) and lemon (Citrus limon) juices were measured. All concentrations of lime juice and lemon juice (25%, 50%, 75%, and 100%) produced the diameter of the inhibition zones in the culture media of the three bacteria, with the greatest diameter seen at the concentration of 100%. Lime juice and lemon juice affects the diameter of the three bacteria's inhibition zones, and there is a significant difference between the two, especially at a concentration of 100% on the growth of Escherichia coli. Against Staphylococcus aureus, lime juice has an antibacterial effectiveness range of 23-12mm. Meanwhile, lemon juice has a range of 21-12 mm for the same bacteria and concentration. For Pseudomonas aeruginosa, the antibacterial effectiveness range of lime juice is 21-13 mm and lemon juice is 20-11 mm. Lime juice and lemon juice have antibacterial effectiveness ranges of 18-10 mm and 16-9 mm respectively against Escherichia coli. The antibacterial effectiveness value of lime juice against the three bacteria tested was always slightly higher than lemon juice.