Journal of Environment and Sociobiology

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Role of Residual Microflora From Indian Spices in Increasing Their Shelf Life


Affiliations
1 Department of Microbiology, St. Xavier’s College (Autonomous),30, Mother Teresa Sarani, Kolkata, West Bengal, India, Pin-700016., India
     

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Spices impart flavor, taste and aroma to food. Spices have inherent microflora which may have varied roles and may interact variously amongst each other. Different spice samples were analyzed to isolate the indigenous microflora (bacteria and fungi). These isolates were purified. The colony characteristics and morphology of the isolates were studied and specific staining was performed to identify some selected isolates. Enzyme production ability of the selected bacterial isolates were assayed, and based on the absence of degradative enzymes, three harmless bacteria were tested against one of the fungal isolates, which was identified as Aspergillus flavus by partial sequencing. The antagonistic relationship between the fungi and the bacteria were carried out using plate assay method and three of the bacterial isolates were observed to be effective in controlling Aspergillus flavus. They were identified by partial sequencing and was found to be Bacillus australimaris, Bacillus subtilis and Bacillus cereus. The microbial enrichment may prove to be useful in terms of nutritive value addition to the spices and increase its shelf life.

Keywords

Aspergillus flavus, Bacillus australimaris, Bacillus subtilis, Bacillus cereus
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  • Mathipa-Mdakane, M. G. and Thantsha, M. S. 2022. Lacticaseibacillus rhamnosus: a suitable candidate for the construction of novel bioengineered probiotic strains for targeted pathogen control. Foods, 11(6): 785. DOI: 10.3390/foods/11060785.

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  • Cañas, A. I., Alcalde, M., Plou, F., Martínez, M. J., Martínez, A. T. and Camarero, S. 2007. Transformation of polycyclic aromatic hydrocarbons by laccase is strongly enhanced by phenolic compounds present in soil. Environ. Sci. Technol., 41(8): 2964-2971.

  • Gong, Q., Zhang, C., Lu, F., Zhao, H., Bie, X. and Lu, Z. 2014. Identification of bacillomycin D from Bacillus subtilisfmbJ and its inhibition effects against Aspergillus flavus., Food Control, 36(1): 8-14.

  • Hullo, M-F., Moszer, I., Danchin, A. and Martin-Verstraete, I. 2001. CotA of Bacillus subtilisis a copper-dependent laccase. J. Bacteriol., 183(18): 5426-5430.

  • Jiang, T. A. 2019. Health benefits of culinary herbs and spices. J. AOAC Int., 102(2): 395-411. Available at: https://doi.org/10.5740/jaoacint.18-0418.

  • Kindu, G. 2019. Efficiency of locally available spices to improve shelf life and sensory attributes of Teff Injera. World Sci. News, 136: 159-172.

  • Klich, M. A. 2007. Aspergillus flavus: the major producer of aflatoxin. Mol. Plant Pathol., 8(6): 713-722.

  • Makhlouf, J., Carvajal-Campos, A., Querin, A., Tadrist, S., Puel, O., Lorber, S., Oswald, I. P., Hamze, M., Bailly, J-D. and Bailly, S. 2019. Morphologic, molecular and metabolic characterization of Aspergillussection Flaviin spices marketed in Lebanon. Sci. Rep., 9(1): 5263.

  • Mathipa-Mdakane, M. G. and Thantsha, M. S. 2022. Lacticaseibacillus rhamnosus: a suitable candidate for the construction of novel bioengineered probiotic strains for targeted pathogen control. Foods, 11(6): 785. DOI: 10.3390/foods/11060785.

  • Nascimento, H. J. and Silva, J. G. 2008. Purification of lignin peroxidase isoforms from Streptomyces viridosporusT7A by hydrophobic based chromatographies. World J. Microbiol. Biotechnol., 24(9): 1973-1975.

  • Piergiovanni, L. and Limbo, S. 2019. Food shelf-life models. Chapter 4. In: R. Accorsi and R. Manzini (eds.), Sustainable Food Supply Chains. Academic Press, pp. 49-60.

  • Pop, A., Muste, S., Paucean, A., Chis, S., Man, S., Salanta, L., Marc, R., Muresan, A. and Martis, G. 2019. Herbs and spices in terms of food preservation and shelf life. Hop Med. Plants, 27(1-2): 57-65.

  • Rana, A., Kumar, V., Mirza, A. and Panghal, A. 2018. Efficacy of Cumin (Cuminum cyminumL.) as a bionutrient and its management. Ann. Biol., 34(2): 218-222.

  • Roy, U., Batish, V. K., Grover, S. and Neelakantan, S. 1996. Production of antifungal substance by Lactococcus lactissubsp. lactisCHD-28.3. Int. J. Food Microbiol., 32(1-2): 27-34.


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  • Role of Residual Microflora From Indian Spices in Increasing Their Shelf Life

Abstract Views: 269  |  PDF Views: 0

Authors

Debjani Dutta
Department of Microbiology, St. Xavier’s College (Autonomous),30, Mother Teresa Sarani, Kolkata, West Bengal, India, Pin-700016., India
Debdatta Das
Department of Microbiology, St. Xavier’s College (Autonomous),30, Mother Teresa Sarani, Kolkata, West Bengal, India, Pin-700016., India
Debapriya Maitra
Department of Microbiology, St. Xavier’s College (Autonomous),30, Mother Teresa Sarani, Kolkata, West Bengal, India, Pin-700016., India
Bedaprana Roy
Department of Microbiology, St. Xavier’s College (Autonomous),30, Mother Teresa Sarani, Kolkata, West Bengal, India, Pin-700016., India
Arup Kumar Mitra
Department of Microbiology, St. Xavier’s College (Autonomous),30, Mother Teresa Sarani, Kolkata, West Bengal, India, Pin-700016., India

Abstract


Spices impart flavor, taste and aroma to food. Spices have inherent microflora which may have varied roles and may interact variously amongst each other. Different spice samples were analyzed to isolate the indigenous microflora (bacteria and fungi). These isolates were purified. The colony characteristics and morphology of the isolates were studied and specific staining was performed to identify some selected isolates. Enzyme production ability of the selected bacterial isolates were assayed, and based on the absence of degradative enzymes, three harmless bacteria were tested against one of the fungal isolates, which was identified as Aspergillus flavus by partial sequencing. The antagonistic relationship between the fungi and the bacteria were carried out using plate assay method and three of the bacterial isolates were observed to be effective in controlling Aspergillus flavus. They were identified by partial sequencing and was found to be Bacillus australimaris, Bacillus subtilis and Bacillus cereus. The microbial enrichment may prove to be useful in terms of nutritive value addition to the spices and increase its shelf life.

Keywords


Aspergillus flavus, Bacillus australimaris, Bacillus subtilis, Bacillus cereus

References