Effect of spices on the growth of red halophilic cocci isolated from salt cured fish and solar salt
Effect of spices on the growth of red halophilic cocci isolated from salt cured fish and solar salt
Date
2000
Authors
Prasad, M.M.
Seenayya, G.
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
Microbial spoilage limits the shelf life of salt cured ®sh, mainly due to red halophilic bacteria. To contain the growth of red halophiles, 20 spices have been tested in skim milk salt agar medium up to the 2% (v/v and w/v) level against 18 isolates obtained from salt cured ®sh infested with red discolouration and from solar salt. The isolates, 12 Salinococcus roseus, ®ve Halococcus turkmenicus, and one Halococcus morrhuae were tested for their sensitivity at a cell concentration of 106 per ml. Cloves and clove oil were very e ective at 2 and 0.1% (v/v), respectively. Onion, coriander, garlic, asafetida, mustard and spilanthes showed excellent growth control. Red chillies, turmeric, ginger, cumin seed and fenugreek were very good in inhibiting the growth. Three of the spices tested, viz. cassia, cinnamon and poppy seeds acted as growth promoters of red halophiles. The treatment of 20% natural solar salt brines with clove oil at 0.02 and 0.5% (v/v) concentrations, resulted in the complete elimination of Halomonas spp. and red halophilic bacteria after 30 s and 1 min exposure, respectively. However, slime producing halophilic bacteria survived at very low cell density (0.46 log cycles) even after 10 min of exposure. # 2000 Elsevier Science Ltd. All rights reserved.
Description
Keywords
Halophilic bacteria, spices, antimicrobials, salt cured fish, fish spoilage, curing
Citation
Food Research International 2000: 33(9), 793-798