Application of some spices as natural antimicrobial agents in pan bread [electronic resource].

Includes reference.

The antimicrobial activity of seven tested spices at different concentration 1%, 1.5% and 2% and mixed ratios ofcinnamon and clove was evaInated against five strains ofbacteria, three strains of fungi and one strain of yeast .Resolts showed that all individual spices showed strong or moderate antibacterial activityagainst thetested bacteriaI strains, and it was increased with increasing the concentration of all tested spices. Laurel leaves, cardamom, basil and ginger showed strong inhibitory effects against the Staphylococcus aureus. Cardamom and laurel leaves redncedtheconnts of E coli from 6xlO? to 1.0xl02and 1.2 xlO2 cfn/ml, respectively. Both clove and basil rednced the connts ofSalmonella from 6xlO' to 1.1 xlO' cfn/ml at concentration of 2 %. About 2 % of cardamom and cinnamon rednced the connt of Saccharomyces cervisiae from IxlO' to 2.2 x 104 and 2.1 xlO' cfn/ml. All tested spices rednced the growth of A. jlavus higher than A. niger. A 2% of clove and ginger rednced the growth of A. niger from 3xlO' to 2.lxlO'and 2.8xlO' cfu Iml, respectively. At concentration of 2% of cinnamon and basil rednced the growth of Penicillium sp. Fnngal and yeast strains were relatively sensitive to mixed ratios of cinnamon and clove than the individual spices at the same concentration. Addition of 1% of laurel leaves, basil, cinnamon and clove, 2% of fennel, cardamom and ginger and 1% of mixed ratios of cinnamon: clove were chosen to test their effectiveness against microorganism in pan bread. In conclusion addition of 1% of cardamom, cinnamon and clove increased shelf- life of pan bread by three or four days more than the control sample while addition of 1% of mixed ratios of cinnamon and clove increased shelflife of pan bread by two days than control sample dnring storage at room temperature. Key words: Fennel, Cardamom, Cinnamon, Basil, Ginger, Clove, Laurel leaves Antimicrobial, pan bread.

Summary in Arabic.

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