抽象的

Inhibitory effect of steam distillates of selected spices on the growth of bacteria and fungi

T.R.Prashith Kekuda, N.S.Anitha, Nethravathi Pai, Meera B.Aiyar, T.R.Rohini, Nayana

Spices are some of the most commonly used natural antimicrobial agents in foods. Addition of spices in foods not only imparts flavor and pungency but also provides antimicrobial property. The present investigation describes the antimicrobial activity of steamdistillates of four spices namely Cuminum cyminun, Cinnamomum zeylanicum, Foeniculum vulgare and Alium sativum against bacteria and fungi. Distillation process was employed to obtain steam distillate. Antibacterial activity was checked in liquid media by measuring cell crop in tubes added with steam distillate. Poison food technique was used to assess antifungal activity. The results clearly suggest the potential of distillates of selected spices against bacteria and fungi. Among distillates tested, C.cyminum was found to be more effective in most cases followed by others. The distillate of F.vulgare showed weak activity against bacteria while A. sativum showed less antifungal activity when compared to others. The findings give an indication of the presence of promising antimicrobial compounds in distillate fraction. The distillates could be used against bacteria causing food poisoning, enteric infections, nosocomial infections etc and fungi causing opportunistic mycotic infections. Further phytochemical studies are needed to elucidate the components responsible for antimicrobial activity.