Effect of clove oil extract on inhibition of various spoilag | 96722
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International Research Journal of Microbiology

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Effect of clove oil extract on inhibition of various spoilage and pathogenic bacteria isolated from fermented pickles by agar well diffusion method


P. Venkatesan* and D. Kanchana

Ready-to-Eat types of food items are becoming very common now-a-days. India has become a hub for producing a variety of pickled food items. Pickling of food items allows the formation of lactic acid bacteria which are very important for the process of fermentation. Thus, physical conditions like temperature, humidity, acidity and pH should be maintained to keep the pickles safe. The variation in environmental condition leads to microbial growth. Different types of pathogenic bacteria grow at different levels of pH and acidity. In recent investigation, some of the microorganisms responsible for the spoilage of pickles were studied. The present study was undertaken to make further detailed studies on the microorganisms responsible for spoilage of pickles and their control. The samples were collected from different places and isolated various bacteria that cause spoilage on pickles and further bacterial strains identified based on morphological and physiological characters. The clove oil was collected from essential oil shops in local market and tested for inhibitory activity against the spoilage bacteria. The clove oil were also tested for inhibition on pickle bacteria by agar well diffusion method at different concentration viz., 16.00, 32.00, 64.00, 128.00, 256.00 μl. Higher concentration shows higher inhibition zone.

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