Effect of natural preservatives on the growth of histamine producing bacteria.
No Thumbnail Available
Date
2007-04-06
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Present study deals with the hampering of the growth of histamine producing bacteria (HPB), by using NaCl and spices which are easily available and cheaper cost wise. For this experiment, four strains of HPB viz. Vibrio parahaemolyticus, Bacillus cereus, Pseudomonas aeruginosa and Proteus mirabilis were tested against 1 to 10% concentrations of NaCl and 1 to 5% concentrations of natural preservatives (turmeric, ginger and garlic) in a basal medium. HPB showed different growth rates at different concentrations of NaCl and natural preservatives. V. parahaemolyticus, B. cereus and Ps. aeruginosa showed no growth at 10% concentration. When the HPB growth was tested with garlic, turmeric and ginger extracts, growth of all the bacteria was inhibited by garlic and turmeric extracts at 5% concentration. In ginger, V. parahaemolyticus, B. cereus and P. mirabilis were totally inhibited at 5% concentration. But Ps. aeruginosa showed very less growth at this concentration.
Description
Keywords
Citation
Paramasivam S, Thangaradjou T, Kannan L. Effect of natural preservatives on the growth of histamine producing bacteria. Journal of Environmental Biology. 2007 Apr; 28(2): 271-4