Olaitan, J. O.Adeleke, O. E.Alabi, O. S.2025-12-222012-031684-5315ui_art_olaitan_effect_2012African Journal of Biotechnology 11(20), pp. 4646-4648https://repository.ui.edu.ng/handle/123456789/11513Ten clinical isolates of Gram-negative bacteria were exposed in agar-cup diffusion sensitivity test to Kunun-zaki, a non-alcoholic fermented beverage, taken from eighteen samples. The undiluted samples of the beverage appreciably inhibited the growth of all the bacteria tested including, remarkably, Pseudomonas aeruginosa, Vibro cholerae, Salmonella enterica and Staphylococcus aureus. The bacteria however varied in their sensitivities to the fractional dilutions of the samples. This antimicrobial effect represents another property for Kunun-zaki and obviates the possibility of public health risk in its consumption.enKunnu-zakiClinical isolatesAntibiotic sensitivityArticle