Effect of natural preservatives on the growth of histamine producing bacteria.

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dc.contributor.authorParamasivam, Sen_US
dc.contributor.authorThangaradjou, Ten_US
dc.contributor.authorKannan, Len_US
dc.date.accessioned2007-04-06en_US
dc.date.accessioned2009-06-02T03:32:53Z
dc.date.available2007-04-06en_US
dc.date.available2009-06-02T03:32:53Z
dc.date.issued2007-04-06en_US
dc.description.abstractPresent 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.en_US
dc.description.affiliationCentre of Advanced Study in Marine Biology, Annamalai University, Parangipettai 608 502, India.en_US
dc.identifier.citationParamasivam S, Thangaradjou T, Kannan L. Effect of natural preservatives on the growth of histamine producing bacteria. Journal of Environmental Biology. 2007 Apr; 28(2): 271-4en_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/113140
dc.language.isoengen_US
dc.source.urihttps://www.geocities.com/j_environ_biol/en_US
dc.subject.meshAnimalsen_US
dc.subject.meshBacteria --drug effectsen_US
dc.subject.meshCold Temperatureen_US
dc.subject.meshCurcumaen_US
dc.subject.meshFishes --microbiologyen_US
dc.subject.meshFood Microbiologyen_US
dc.subject.meshFood Preservation --methodsen_US
dc.subject.meshGarlic --chemistryen_US
dc.subject.meshGinger --chemistryen_US
dc.subject.meshHistamine --metabolismen_US
dc.subject.meshPlant Extracts --pharmacologyen_US
dc.subject.meshSeafood --microbiologyen_US
dc.subject.meshSodium Chloride --pharmacologyen_US
dc.titleEffect of natural preservatives on the growth of histamine producing bacteria.en_US
dc.typeComparative Studyen_US
dc.typeJournal Articleen_US
dc.typeResearch Support, Non-U.S. Gov'ten_US
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