Antimicrobial Activity of European Plum Fruits (Prunus domestica L.) Depending on Altitude

The research aimed to establish the antimicrobial activity of plum fruits in inhibiting the development of selected bacteria and fungi strains. Eight plum cultivars (‘Čačanska Rana’, ‘Čačanska Lepotica’, ‘Timočanka’, ‘Čačanska Najbolja’, ‘Mildora’, ‘Krina’, ‘Čačanska Rodna’, and ‘Stanley’) from two different growing locations (300 and 550 m altitudes) were included in the study. Antimicrobial activity of the plum extract was determined using the microdilution method (minimum inhibitory concentration ‡ MIC). The antimicrobial activity significantly varied among the tested cultivars and altitudes. The cultivars showed different antibacterial activity, with MIC values ranging from 21.97 to 195.31 μg ml-1 and antifungal activity ranging from 21.97 to 63.49 μg ml-1. Depending on the altitude, antibacterial activity in the plum fruits ranged from 19.53 to 260.41 μg ml-1, and antifungal activity varied from 19.53 to 97.67 μg ml-1. In general, plum fruits showed the highest activity against Escherichia coli and Aspergillus niger. The obtained results suggested that plum fruits have significant antimicrobial activity, which can contribute to the global acceptance of plums as a functional food.