Comparison Of Antibacterial Activity Of Spices And Fruits Against Food Borne Pathogens
Adithya.P.K
, Dr.N.Vidhya
Fruits (lemon and mousambi) and Spices (chilli and pepper), antimicrobial activity.
To compare the antibacterial activity of spices and fruits extract on food borne pathogens. Methodology: Chilli and pepper as spices and lemon and mousambi as fruits are collected and extracted by using mortar and pestle and a juicer prepared extracts were tested on food borne pathogens, such as Escherichia coli, Staphylococcus aureus, Bacillus cereus and Vibrio cholerae with different concentration of the extract (30µl, 50µl and 100µl) by agar well diffusion method. Result: The antimicrobial screening of chilli, pepper, lemon and mousambi showed the lemon extract were found to be more effective than the other extracts. The pepper extract also have the activity, they show the activity at their higher concentration on gram positive bacteria. But the lemon show activity at their all concentration that taken.
"Comparison Of Antibacterial Activity Of Spices And Fruits Against Food Borne Pathogens", IJSDR - International Journal of Scientific Development and Research (www.IJSDR.org), ISSN:2455-2631, Vol.5, Issue 9, page no.546 - 549, September-2020, Available :https://ijsdr.org/papers/IJSDR2009092.pdf
Volume 5
Issue 9,
September-2020
Pages : 546 - 549
Paper Reg. ID: IJSDR_192495
Published Paper Id: IJSDR2009092
Downloads: 000347228
Research Area: Biological Science
Country: Karivellur, Kerala, India
ISSN: 2455-2631 | IMPACT FACTOR: 9.15 Calculated By Google Scholar | ESTD YEAR: 2016
An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 9.15 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator
Publisher: IJSDR(IJ Publication) Janvi Wave
