Antibacterial Activity of Spices used in Kacchila

ISBN-13: 9786138939382 / Angielski / Miękka / 68 str.

Shiv Nandan Sah

Opis

Spices are indispensable components of various cuisines since ancient times and are considered as rich source of bio-active compounds.The main objective of this study was to determine the antibacterial property of aqueous extracts of common spices used in Kacchila such as garlic, ginger and turmeric.After washing and cleaning separately, aqueous extracts were extracted from each spice with suitable method. Antibacterial activity of aqueous extracts of each spice was evaluated by using agar well diffusion assay and paper disc diffusion assay against test bacteria isolated from buff meat used to make Kachhila. MIC value of each spice was evaluated against all bacterial isolates.Total bacterial count (CFU/g) of prepared Kachhila was determined in each 30 mins interval up to 150 mins to reveal antibacterial activities of spices used in Kachhila.The antibacterial effect of aqueous extract of garlic extract was found to be the stronger in comparison, followed by turmeric and ginger against test bacterial isolates.The MIC of individual spice extract was found to be 125 to 4000 µl/ml against all the test bacteria. Spices used in Kachhila revealed that bacterial load decreased with time.

O autorze

Sah, Shiv Nandan Mr.Shiv Nandan Sah, Studied M.Sc. in Microbiology at Central Department of Microbioogy,Tribhuvan University,is an Assistant Professor at Central Campus of technology, Dharan, Institute of Science and Technology,Tribhuvan University, Nepal. He involves in research activities besides teaching. He has several research publications to his credit.