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抑制作用的蒸汽蒸馏油选择香料的细菌和真菌的生长

作者(年代):顶替Prashith Kekuda, n。Anitha Nethravathi Pai,米拉B。艾亚尔,顶替罗西尼,Nayana

香料是食品中最常用的天然抗菌药物。添加香料的食物不仅传授味和辛辣但还提供抗菌财产。目前的调查描述四steamdistillates香料的抗菌活性即Cuminum cyminun,肉桂,可和Alium一种对抗细菌和真菌。蒸馏过程是用来获得蒸汽蒸馏。抗菌活性检查液体媒体通过测量细胞作物与蒸汽蒸馏管补充道。毒食品技术被用来评估抗真菌活性。结果清楚地表明潜在的馏分油的选择对细菌和真菌香料。中间馏分油测试,C。植物被发现更有效的在大多数情况下,其他人紧随其后。F的馏分。vulgare showed weak activity against bacteria while A. sativum showed less antifungal activity when compared to others. The findings give an indication of the presence of promising antimicrobial compounds in distillate fraction. The distillates could be used against bacteria causing food poisoning, enteric infections, nosocomial infections etc and fungi causing opportunistic mycotic infections. Further phytochemical studies are needed to elucidate the components responsible for antimicrobial activity.