Response of Microbes Against Spice Extracts-A way to Cope with Antibiotic Resistance_Crimson Publishers

Response of Microbes Against Spice Extracts-A way to Cope with Antibiotic Resistance by Sahar S in Cohesive Journal of Microbiology & Infectious Disease

https://crimsonpublishers.com/cjmi/fulltext/CJMI.000554.php

Numerous cultures of microorganisms comprising fungi, gram negative and gram-positive bacteria were grown against spice extracts to investigate the antimicrobial properties of these extracts. The results disclosed that ceftriaxone antibiotic was found effective for Enterobacter aerogenes bacterial strains and gentamicin have inhibitory effects against soil bacteria Staphylococcus aureus, while fungal strains remained resistant against the antibiotics. Use of spice extracts showed that using chili and cumin results in the inhibition of Enterobacter aerogenes growth while soil borne bacteria can be controlled by cumin extract. Staphylococcus aureus remained impervious against any extract. The fungi Aspergillus Niger was positively controlled by the extract of cinnamon. Maximum antioxidant activity was recorded 0.57% in cinnamon, whereas phenolic contents regarding cumin red chili and cinnamon in methanol extract was recorded as 0.098%, 0.094% and 0.096% respectively. In case of flavonoid, data disclosed that in water extracts cumin had flavonoid contents about 0.63%, while in methanol extracts cinnamon and red chili had more flavonoid contents recording as 0.959% and 1.98% respectively. The biochemical analyses revealed that the higher phenolic and flavonoid contents along with antioxidant activity in cumin, red chilies and cinnamon may be the main reason behind sturdy inhibitory effect against microbes.

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