National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Spices are used all over the world in preparation of food and sometimes beverages. The principal reason for its use is to add flavour to the food. Additionally some spices are used for preservation purposes and sometimes to add colour. The aim of the present study is to investigate the potential antimicrobial properties of common spices (onion, ginger, garlic, nutmeg and pepper) used in the Ghanaian dish; employing the agar well diffusion and the micro-broth dilution methods. Garlic exhibited the most potent antimicrobial activity against the microbes used in the study namely; Staphylococcus aureus, Bacillus subtilis, Klebsiella pneumoniae Escherichia coli and Candida albicans. Ginger also showed a very good antimicrobial activity. The other spices also exhibited some amount activity. Garlic gave MIC of 0.25 – 0.5 mg/ml; and ginger 1 – 2 mg/ml. The minimum bactericidal concentrations (MBCs) of garlic ranged from 1 – 2 mg/ml indicating that garlic is likely to be bactericidal rather than bacteriostatic in nature. These spices with antimicrobial potency may act as prophylactic antimicrobials which may offer protection against some infections caused by the susceptible microbes. The study has shown that some spices used in preparation of the Ghanaian meals have potent in vitro antimicrobial activity.
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