The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese)

Journal of Food Science and Technology
Tsehayneh GeremewBerhanu Andualem

Abstract

Spices and lactic acid bacteria have natural antimicrobial substances and organic compounds having antagonistic activity against microorganisms. The objective of this study was to investigate the role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib. Antimicrobial activities of spices and lactic acid bacteria (LAB) filtrates were determined by agar well diffusion method against E. coli, S. aureus, S. flexneri and S. peumoniae. Aantimicrobial activity of garlic was found to be the most effective against all the tested pathogens. Inhibition zones of garlic extract against all pathogens was significantly (P ≤ 0.05) greater than the remaining spice extracts. Inhibition zones (12.50 ± 1.00 to 15.50 ± 1.00 mm) of ginger and R. graveolens ethanol extracts against all tested pathogens were significantly (P ≤ 0.05) greater than the remaining solvent extracts. Inhibition zone of O. basilicum ethanol extract against all pathogenic bacteria was significantly (p ≤ 0.05) greater than hexane and acetone extracts. Lactobacillus isolates were shown the highest antimicrobial activity than the other LAB isolates against all pathogens. The synergistic effect of spices together with LAB might be cont...Continue Reading

References

Feb 24, 2001·Phytomedicine : International Journal of Phytotherapy and Phytopharmacology·P AvatoV Candido
Jan 1, 2008·African Journal of Traditional, Complementary, and Alternative Medicines : AJTCAM·Ilhan KayaMehlika Benli

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Citations

Jun 18, 2017·International Journal of Molecular Sciences·Qing LiuHua-Bin Li
Dec 26, 2019·Biocontrol Science·S Hernández-AquinoBaldomero Alarcón-Zuñiga

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