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Warapa Mahakarnchanakul. Antimicrobial Activity of Spice Extracts against Pathogenic and Spoilage Microorganisms. (). Kasetsart University. Office of the University Library. : , ม.ค.-มิ.ย. 2549.
Antimicrobial Activity of Spice Extracts against Pathogenic and Spoilage Microorganisms
Name: Ekkarin Pattaratanawadee
Organization :
Kasetsart University. Faculty of Agro-Industry. Department of Food Science and Technology
Name: Chitsiri Rachtanapun
Organization :
Kasetsart University. Faculty of Agro-Industry. Department of Food Science and Technology
Name: Penkhae Wanchaitanawong
Organization :
Kasetsart University. Faculty of Agro-Industry. Department of Biotechnology
Name: Warapa Mahakarnchanakul
Organization :
Kasetsart University. Faculty of Agro-Industry. Department of Food Science and Technology
keyword:
antimicrobial activity
;
spice
Abstract:
The ginger, galangal, turmeric, and fingerroot extracts were determined for their antimicrobial activities against foodborne pathogenic bacteria, spoilage bacteria and fungi by using agar dilution assay. Salmonella enterica serotype Typhimurium and Eschericia coli O157:H7 were resistant to ginger, galangal, turmeric, and fingerroot extracts. Minimal inhibitory concentrations (MICs) of ginger, galangal, turmeric and fingerroot extracts against those gram-negative bacteria were 810% (v/v). Fingerroot extract showed stronger inhibitory activity against Listeria monocytogenes, Bacillus cereus, and Staphylococcus aureus than ginger, turmeric, and galangal extracts. MICs of fingerroot extract was 0.20.4% (v/v). For the spoilage bacteria Lactobacillus plantarum and L. cellobiosus, galangal extract gave the most efficiency of with MIC at 4% (v/v). The results showed that fingerroot and ginger extracts had antifungal activity ranging from 8 to 10 and ?10% (v/v) against Aspergillus flavus, A. niger, A. parasiticus and Fusarium oxysporum, respectively. Moreover, inhibition over time of E. coli O157:H7 was studied in TSB added with spice extracts at concentrations ranging from 8 to 10% (v/v). The 8% galangal and 10% fingerroot extracts showed bactericidal effect at 36 hours and 9 hours, respectively. While 8% turmeric extract showed bacteriostatic effect. In conclusion, rhizomatous spice extracts had antimicrobial effect against some spoilage and pathogenic microorganisms, thus it has potential to be used as natural preservative agents.
Kasetsart University. Office of the University Library
Address:
BANGKOK
Email:
tdckulib@ku.ac.th
Created:
ม.ค.-มิ.ย. 2549
Modified:
2009-09-16
Issued:
2009-09-16
บทความ/Article
application/pdf
วิทยาสารเกษตรศาสตร์ (สาขาวิทยาศาสตร์), 40(5) หน้า 159-165
eng
©copyrights Kasetsart University
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ใช้เวลา
0.041759 วินาที
Ekkarin Pattaratanawadee
| Title | Contributor | Type |
|---|---|---|
| Antimicrobial Activity of Spice Extracts against Pathogenic and Spoilage Microorganisms
มหาวิทยาลัยเกษตรศาสตร์ Ekkarin Pattaratanawadee;Chitsiri Rachtanapun;Penkhae Wanchaitanawong;Warapa Mahakarnchanakul | บทความ/Article |
Chitsiri Rachtanapun
| Title | Contributor | Type |
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| Antimicrobial Activity of Spice Extracts against Pathogenic and Spoilage Microorganisms
มหาวิทยาลัยเกษตรศาสตร์ Ekkarin Pattaratanawadee;Chitsiri Rachtanapun;Penkhae Wanchaitanawong;Warapa Mahakarnchanakul | บทความ/Article | |
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Warapa Mahakarnchanakul
| Title | Contributor | Type |
|---|---|---|
| Antimicrobial Activity of Spice Extracts against Pathogenic and Spoilage Microorganisms
มหาวิทยาลัยเกษตรศาสตร์ Ekkarin Pattaratanawadee;Chitsiri Rachtanapun;Penkhae Wanchaitanawong;Warapa Mahakarnchanakul | บทความ/Article |