Role of Residual Microflora From Indian Spices in Increasing Their Shelf Life

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Authors

  • Debjani Dutta
     Department of Microbiology, St. Xavier’s College (Autonomous),30, Mother Teresa Sarani, Kolkata, West Bengal, India, Pin-700016. ,IN
  • Debdatta Das
     Department of Microbiology, St. Xavier’s College (Autonomous),30, Mother Teresa Sarani, Kolkata, West Bengal, India, Pin-700016. ,IN
  • Debapriya Maitra
     Department of Microbiology, St. Xavier’s College (Autonomous),30, Mother Teresa Sarani, Kolkata, West Bengal, India, Pin-700016. ,IN
  • Bedaprana Roy
     Department of Microbiology, St. Xavier’s College (Autonomous),30, Mother Teresa Sarani, Kolkata, West Bengal, India, Pin-700016. ,IN
  • Arup Kumar Mitra
     Department of Microbiology, St. Xavier’s College (Autonomous),30, Mother Teresa Sarani, Kolkata, West Bengal, India, Pin-700016. ,IN

Keywords:

Aspergillus flavus, Bacillus australimaris, Bacillus subtilis, Bacillus cereus

Abstract

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.

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Published

2022-12-01

Issue

Volume 19, Issue 2, December 2022

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Klich, M. A. 2007. Aspergillus flavus: the major producer of aflatoxin. Mol. Plant Pathol., 8(6): 713-722.

Makhlouf, J., Carvajal-Campos, A., Querin, A., Tadrist, S., Puel, O., Lorber, S., Oswald, I. P., Hamze, M., Bailly, J-D. and Bailly, S. 2019. Morphologic, molecular and metabolic characterization of Aspergillussection Flaviin spices marketed in Lebanon. Sci. Rep., 9(1): 5263.

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Piergiovanni, L. and Limbo, S. 2019. Food shelf-life models. Chapter 4. In: R. Accorsi and R. Manzini (eds.), Sustainable Food Supply Chains. Academic Press, pp. 49-60.

Pop, A., Muste, S., Paucean, A., Chis, S., Man, S., Salanta, L., Marc, R., Muresan, A. and Martis, G. 2019. Herbs and spices in terms of food preservation and shelf life. Hop Med. Plants, 27(1-2): 57-65.

Rana, A., Kumar, V., Mirza, A. and Panghal, A. 2018. Efficacy of Cumin (Cuminum cyminumL.) as a bionutrient and its management. Ann. Biol., 34(2): 218-222.

Roy, U., Batish, V. K., Grover, S. and Neelakantan, S. 1996. Production of antifungal substance by Lactococcus lactissubsp. lactisCHD-28.3. Int. J. Food Microbiol., 32(1-2): 27-34.