“…The chromone derivative, acthaside isolated from dried bark of Acacia ataxacantha displayed antibacterial activity against both Gram-positive and Gram-negative microorganisms, though Grampositive bacteria showed a greater susceptibility overall(Amoussa, Bourjot, Lagnika, Vonthron-Sénécheau, & Sanni, 2016). In Dolichos kilimandscharicus, saponins were found to hinder Gram-positive bacteria(Shava et al, 2016).Gram-positive bacteria likewise surrendered to the cell wall destabilizing effects of terpenoids and flavonoids in extracts of Cassia abbreviata, Senna didymobotrya and Parkinsonia aculeata(Madureira, Ramalhete, Mulhovo, Duarte, & Ferreira, 2012) polyphenolic extracts from Vicia faba, Cajanus indica(Chanda, Dudhatra, & Kaneria, 2010) Arachis hypogea(Tamura, Ozawa, Tanaka, Arai, & Mura, 2016) and other legume species rich in isoflavonoids (Araya-Cloutier, Den Besten, Aisyah, Gruppen, & Vincken, 2017) had intense antibacterial activity against Gram-positive bacteria. Despite the fact, that Fabaceae species possess phytochemical diversity that may be synergistically damaging the cell wall, flavonoids could be one of the primary phytochemicals responsible as they form complexes with soluble proteins on bacterial cell walls(Yahaya & Idris, 2017).…”