Dhiman Romika, Aggarwal Neeraj, Aneja Kamal Rai, Kaur Manpreet
Department of Microbiology, Kurukshetra University, Kurukshetra, India.
Vaidyanath Research, Training and Diagnostic Centre, Kurukshetra, India.
Int J Microbiol. 2016;2016:9015802. doi: 10.1155/2016/9015802. Epub 2016 Jan 4.
In the present investigation, comparison of antimicrobial activities of different spices, Curcuma longa, Zingiber officinale, and Mentha arvensis, and medicinal herbs, such as Withania somnifera, Rauvolfia serpentina, Emblica officinalis, Terminalia arjuna, and Centella asiatica, was evaluated. Different extraction solvents (acetone, methanol, ethanol, and water) were used and extracts were examined against Bacillus cereus, Serratia sp., Rhodotorula mucilaginosa, Aspergillus flavus, and Penicillium citrinum isolated from juices. Extracts from the medicinal herb and spices have significant activity. B. cereus was the most sensitive and R. mucilaginosa was the most resistant among the microorganisms tested. Ethanolic and methanolic extract of C. asiatica displayed maximum diameter of inhibition zone against bacteria and yeast and percentage mycelial inhibition against moulds. This study confirmed the potential of selected extracts of spices as effective natural food preservative in juices.
在本研究中，对不同香料（姜黄、生姜和薄荷）以及药用植物（如印度人参、蛇根木、余甘子、 Terminalia arjuna和积雪草）的抗菌活性进行了比较评估。使用了不同的提取溶剂（丙酮、甲醇、乙醇和水），并对从果汁中分离出的蜡样芽孢杆菌、沙雷氏菌属、粘红酵母、黄曲霉和桔青霉进行了提取物检测。药用植物和香料的提取物具有显著活性。在所测试的微生物中，蜡样芽孢杆菌最敏感，粘红酵母最具抗性。积雪草的乙醇提取物和甲醇提取物对细菌和酵母显示出最大抑菌圈直径，对霉菌显示出最高菌丝抑制率。本研究证实了所选香料提取物作为果汁中有效天然食品防腐剂的潜力。
