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Effect of spices on the growth of red halophilic cocci isolated from salt cured fish and solar salt

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Title Effect of spices on the growth of red halophilic cocci isolated from salt cured fish and solar salt
Not Available
 
Creator Prasad, M. M.
Seenayya, G.
 
Subject Halophilic bacteria
Spices
Antimicrobials
Salt cured fish
Fish spoilage
Curing
 
Description Not Available
Microbial spoilage limits the shelf life of salt cured fish, 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 fish infested with red discolouration and from solar salt. The isolates, 12 Salinococcus roseus, five 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 effective 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.
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Date 2024-04-29T13:43:53Z
2024-04-29T13:43:53Z
2000-11-01
 
Type Research Paper
 
Identifier Prasad, M. M. and Seenayya, G. (2000) Effect of spices on the growth of red halophilic cocci isolated from salt cured fish and solar salt. Food Res. Int. 33(9):793-798.
0963-9969
http://krishi.icar.gov.in/jspui/handle/123456789/82443
 
Language English
 
Relation Not Available;
 
Publisher Elsevier