International Journal of Biotech
Trends and Technology

Research Article | Open Access | Download PDF
Volume 5 | Issue 1 | Year 2015 | Article Id. IJBTT-V9P602 | DOI : https://doi.org/10.14445/22490183/IJBTT-V9P602

Invitro Antibacterial Activity of four Indian Spices against Some Pathogenic Organisms

B.Umamaheswari, S.Rajalakshmi

Citation :

B.Umamaheswari, S.Rajalakshmi, "Invitro Antibacterial Activity of four Indian Spices against Some Pathogenic Organisms," International Journal of Computer Trends and Technology (IJCTT), vol. 5, no. 1, pp. 8-15, 2015. Crossref, https://doi.org/10.14445/22490183/IJBTT-V9P602

Abstract

In the present study the Indian spices extracts of Piper nigrum, Foeniculum vulgare, Syzyigum aromaticum and Elettaria cardamomum was used for antibacterial activity assay. The test organism such as Escherichia coli, klebsiella pneumonia, Staphylococcus aureus and Pseudomonas aeruginosa were selected. This Indian spices have been reported to have antiseptic and disinfectant influences on the microbial word and are considered as antimicrobial agents. Spices extracts of Piper nigrum, Foeniculum vulgare, Syzyigum aromaticum, Elettaria cardamomum maximum antibacterial activity against microorganisms Escherichia coli, Pseudomonas aeruginosa, staphylococcus aureus. All other bacterial species showed moderate antibacterial activities.

Keywords

Spices extracts of Piper nigrum, Foeniculum vulgare, Syzyigum aromaticum, Elettaria cardamomum maximum antibacterial activity against microorganisms Escherichia coli, Pseudomonas aeruginosa, staphylococcus aureus.

References

1) Arora, D.S., and Kaur. J., 1999 Antimicrobial activity of spices. Journal of applied microbiology, 12: 257-262
2) Zainab, J.M., 2009. Antibacterial activity of 13 spices against Escherichia coli and Pseudomonas aeruginosa. Journal of medicinal food, 8:100-103
3) Sashidhar, L.A., 2002. Antimicrobial effects of spices. Journal of food safety 6: 29-44.
4) Ram Kumar, M., Pundir, D., 2010. Antimicrobial activity of black pepper (Piper nigrum). Journal of food control 1: (2) 944-952.
5) Mostafizur, M.R. and sethi, V., 2011. Antimicrobial activity of the essential oil from spices. Journal of food science and technology 31: 68-70.