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Effect of spices on in vitro gas production by Clostridium perfringens.
Savitri, A. and Bhavanishankar, T. N. and Desikachar, H. S. R. (1986) Effect of spices on in vitro gas production by Clostridium perfringens. Food Microbiology, 3 (2). 195-199, 15 ref..
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Food Microbiology, Volume 3, Issue 2, April 1986, Pages 195-199.pdf - Published Version Restricted to Registered users only Download (288kB) |
Abstract
This study examined the activity of some common spices against gas forming ability, when incorporated into a leguminous medium inoculated with Clostridium perfringens. Aniseed, asafoetida, ajowan (Trachyspermum anni), cardamom, cinnamon, clove, cumin, garlic, ginger, pepper and turmeric were tested at 0.5 and 1.0%. The main carbohydrate source in the medium was dehusked pigeon pea (Cajanus cajan) powder, incorporated at 1% into brain heart infusion broth. Media were autoclaved after inoculation with spices and, to examine unheated spices, samples were irradiated and then added to autoclaved media. Spices found to inhibit gas formation completely were further studied to establish min. inhibitory concn. Results are tabulated. Spices completely inhibiting gas formation were both concn. of clove in the heated and unheated states, both concn. of unheated cinnamon, and 1% unheated garlic. Min. inhibitory concn. were 1% for garlic, 0.5% for unheated cinnamon and clove, and approx. 0.2% for autoclaved clove. Inhibition of gas formation was due to inhibition of bacterial growth, except for garlic, where some metabolic interference may be involved.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | CLOSTRIDIUM-; spices, Clostridium perfringens gases formation inhibition by; GASES-; INHIBITION-; SPICES-; Clostridium perfringens gases formation inhibition by spices |
| Subjects: | 600 Technology > 08 Food technology > 30 Spices/Condiments |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 30 Mar 2016 11:08 |
| Last Modified: | 30 Mar 2016 11:08 |
| URI: | http://ir.cftri.res.in/id/eprint/6565 |
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