In Vitro Antimicrobial Activity of Spices and Medicinal Herbs against Selected Microbes Associated with JuicesReportar como inadecuado

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International Journal of Microbiology - Volume 2016 2016, Article ID 9015802, 9 pages -

Research Article

Department of Microbiology, Kurukshetra University, Kurukshetra, India

Vaidyanath Research, Training and Diagnostic Centre, Kurukshetra, India

Received 18 September 2015; Revised 12 November 2015; Accepted 15 November 2015

Academic Editor: Joseph Falkinham

Copyright © 2016 Romika Dhiman et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


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.

Autor: Romika Dhiman, Neeraj Aggarwal, Kamal Rai Aneja, and Manpreet Kaur



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