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Research Journal of Microbiology
  Year: 2015 | Volume: 10 | Issue: 4 | Page No.: 170-180
 
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Comparative Evaluation of Antimicrobial Activities of Commonly Used Indian Spices Against Microbes Associated with Juices

Romika Dhiman, Neeraj Kumar Aggarwal and Manpreet Kaur

Abstract:
In this study, comparison of the antimicrobial activities of various extracts of commonly used Indian spices against microbes associated with juices such as Bacillus cereus, Serratia and Rhodotorula mucilaginosa by agar well diffusion method and Minimum Inhibitory Concentration (MIC)/Minimum Bactericidal Concentration (MBC) values were determined through the macrodilution broth method. Different extraction solvent such as acetone, methanol, ethanol and aqueous (hot and cold) were used. The type of solvent has great influenced on the antimicrobial activity of the spices. In general the spice extracts with antimicrobial activity were more effective against gram positive than gram negative bacteria and yeast. Methanol extract of Syzygium aromaticum showed greater diameter zone of inhibition against B. cereus followed by methanolic extract of Cinnamomum tamala. This study has demonstrated that extracts of spices have potential antimicrobial activity against microbes associated with juices. These findings established the potential of selected extracts of spices as effective natural food preservative in juices.
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How to cite this article:

Romika Dhiman, Neeraj Kumar Aggarwal and Manpreet Kaur, 2015. Comparative Evaluation of Antimicrobial Activities of Commonly Used Indian Spices Against Microbes Associated with Juices. Research Journal of Microbiology, 10: 170-180.

URL: https://scialert.net/abstract/?doi=jm.2015.170.180

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