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Das, Debdatta
- Role of Residual Microflora From Indian Spices in Increasing Their Shelf Life
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Authors
Affiliations
1 Department of Microbiology, St. Xavier’s College (Autonomous),30, Mother Teresa Sarani, Kolkata, West Bengal, India, Pin-700016., IN
1 Department of Microbiology, St. Xavier’s College (Autonomous),30, Mother Teresa Sarani, Kolkata, West Bengal, India, Pin-700016., IN
Source
Journal of Environment and Sociobiology, Vol 19, No 2 (2022), Pagination: 171-181Abstract
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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