The Essential Oil From the Spices and Herbs Have Antimicrobial Activity Against Milk Spoilage Bacteria
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Date
2022-03-24
Authors
Ahmed, Amina
Mdegela, Robinson H.
Journal Title
Journal ISSN
Volume Title
Publisher
African Journal of Agriculture and Food Science
Abstract
Spices and herbs are usually added to milk to impart a particular flavour and medicinal purposes. Moreover, it is reported that additional spices and herbs extend the shelf life of milk. Contemporary use of essential oils from spices and herbs show promising results against various food spoilage microorganisms. Therefore, the essential oils from the spices and herbs from Zanzibar were used to assess antimicrobial activity against milk spoilage bacteria. The essential oils were extracted using steam distillation by a Clevenger apparatus. Minimum inhibitory concentrations (MICs) were determined by the microdilution method. All the extracts from cardamom, cinnamon, ginger, and lemongrass showed antimicrobial activity against Streptococcus thermophillus, Lactobacillus plantarum, and Escherichia coli. The essential oils exhibited higher antimicrobial activity than gentamycin. The MICs ranged between 0.004 and 0.125 µg/µl. Therefore, spices and herbs added to milk have the potential to inhibit the growth of milk spoilage bacterial.
Description
This Journal Article was published by African Journal of Agriculture and Food Science in 2022