STUDY OF VARIOUS FIVE EXTRACTS OF TRACHYSPERMUM AMMI SEEDS ON SELECTED FOUR GRAM-NEGATIVE COOKED FOOD SPOILAGE BACTERIAL STRAINS BY DISK DIFFUSION METHOD
DOI:
https://doi.org/10.29121/granthaalayah.v3.i9SE.2015.3184Keywords:
Antibacterial, Trachyspermum Ammi, Crude Extracts, Pathogenic Bacteria, Disk DiffusionAbstract [English]
Bacterial foodborne diseases are caused by consumption of foods contaminated with bacteria or their toxins. This study evaluated antibacterial properties of Trachyspermum ammi Acetone, ethanol, methanol, cold water and hard water extracts of spice (Ajowan) seeds against four gram negative strains of pathogenic foodborne bacteria, E. coli O157:H7 ATCC 43888, ATCC 25922, ATCC 8739 and ATCC 43895 that cause infection and intoxication. E. coli ATCC 43888 was observed to be highly susceptible to all extracts of ajowan with absolute zones of inhibition in the range of 16mm – 23mm in diameter. This study demonstrated that spice extracts have antimicrobial activity against food-borne bacterial species and should be considered as potential antibacterial agents for addition to ready meals. The spice contain high amount of secondary metabolites due to these metabolites they have high antimicrobial activity and it can be used as good bio- preserver and it can also use for medicinal purpose.
Downloads
References
Dorman H.J. and Deans S.G., Antimicrobial Agents from Plants: Antibacterial Activity of Plant Volatile Oils, J. Appl. Microbiology, 88, 308-16 (2000)
Arora D.S. and Kaur G.J., Antibacterial activity of some Indian medicinal plants, Journal of Natural Medicine, 61, 313-317 (2007) DOI: https://doi.org/10.1007/s11418-007-0137-8
Hara-Kudo Y., Kobayashi A., Sugita-Konishi Y. and Kondo K. Antibacterial activity of plants used in cooking for aroma and taste, J Food Protect, 67, 2820-2824 (2004)
Horace D.G., The safety of foods, Connecticut: AVI publishing Company (1982)
http://www.ijpbs.net/vol-3/issue-4/Pharma/8.pdf
http://www.ijcmas.com/vol-3-3/Bhawana%20Pandey,%20et%20al.pdf
Brull S. and Coote P. Preservative agents in foods: mode of action and microbial resistance mechanisims, Int J Food Microbiol, l50, 1-17 (1999) DOI: https://doi.org/10.1016/S0168-1605(99)00072-0
Bahttp://www.ijpbs.net/vol-3/issue-4/Pharma/8.pdfuer A.W., Kirby W.M., Sherris J.C. and Turck M., Antibiotic susceptibility testing by a standardized single disc method, American Journal of Clinical Pathology, 45, 493-496 (1966)
Zaika L.L. Spices and herbs: their antimicrobial activity and its determination, J Food Safety, 9, 97-118 (1975) DOI: https://doi.org/10.1111/j.1745-4565.1988.tb00511.x
Downloads
Published
How to Cite
Issue
Section
License
With the licence CC-BY, authors retain the copyright, allowing anyone to download, reuse, re-print, modify, distribute, and/or copy their contribution. The work must be properly attributed to its author.
It is not necessary to ask for further permission from the author or journal board.
This journal provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge.