Effect of natural preservatives on the growth of histamine producing bacteria.
J Environ Biol
;
2007 Apr; 28(2): 271-4
Artigo
em Inglês
| IMSEAR
| ID: sea-113140
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.
Texto completo:
DisponíveL
Índice:
IMSEAR (Sudeste Asiático)
Assunto principal:
Bactérias
/
Extratos Vegetais
/
Cloreto de Sódio
/
Histamina
/
Alimentos Marinhos
/
Temperatura Baixa
/
Zingiber officinale
/
Curcuma
/
Peixes
/
Microbiologia de Alimentos
Idioma:
Inglês
Revista:
J Environ Biol
Ano de publicação:
2007
Tipo de documento:
Artigo
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