期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2010
卷号：4
页码：381-386
出版社：Association HACCP Consulting
摘要：There has been a constant and increasing search for alternative and efficient compounds for food conservation, aiming at partial or total replacement of antimicrobial chemical additives. Spices offer a promising alternative for food safety. The aim of this work was to test the antimicrobial activity of selected spices. The antimicrobial activity of clove, black pepper, crushed red pepper and garlic was investigated. Inhibitory effect of these spices was tested against three strains of microorganisms – coliform bacteria, Enterococci and yeast. The disc diffusion method was used to determine the antimicrobial activity of spices. After culture of microorganisms the inhibitoin zones around all discs were measured. Clove was found to be the most (P<0.01) effective spice against yeast and Enterococcus. Garlic had the strongest (P<0.01) antimicrobial activity against coliform bacteria. Black pepper and crushed red pepper were found to be less (P<0.01) effective against the tested strains of microorganisms.
