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Detection of Microbial Proliferation & Assessment of Antibacterial Activity of Spices Collected from Various Locations of Dhaka City, Bangladesh

Md. Aftab Uddin*
Department of Microbiology, Stamford University Bangladesh, 51 Siddeswari Road, Dhaka 1217, Bangladesh

Khondakar Wahid Hasan
Department of Microbiology, Stamford University Bangladesh, 51 Siddeswari Road, Dhaka 1217, Bangladesh

Jubaida Binta Jamal
Department of Microbiology, Stamford University Bangladesh, 51 Siddeswari Road, Dhaka 1217, Bangladesh

Abstract/ Executive Summary:

The current study was aimed to detect the presence of contaminating microorganisms in some commonly available spices collected from different areas of Dhaka city, Bangladesh and also to assess their antibacterial activity. Out of eight samples under this study, total viable bacterial count (TVBC) was observed within the range of 106 to 107 cfu/g. Among the specific bacterial isolates Staphylococcus spp., Pseudomonas spp. and Escherichia coli were found in almost all the samples within the margin of 102 to 106 cfu/g. Alarmingly Salmonella spp. and Vibrio spp. were presumptively identified in one and two samples respectively. Besides every sample showed the presence of fungus with load up to 103 cfu/g. Antibacterial activity of these samples was tested against seven laboratory isolates. Syzygium aromaticum showed highest activity against as many as five bacterial isolates while Cinnamomum verum was active against four isolates. On the other contrary, both Zingiber officinale and Laurus nobilis demonstrated their antibacterial activity only against Staphylococcus spp. and Klebsiella spp. respectively.

Keywords: Antibacterial activity; Syzygium aromaticum; Cinnamomum verum; Zingiber officinale; Laurus nobilis

Location: Dhaka city, Bangladesh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Microbiological aspect, Spices

Objectives:

In Bangladesh, although a lot of works has been conducted based on herbal plants and medicines, there is little information on the sources of contamination and antibacterial activity of spices. Based on this consideration the current study was designed to detect the microbial proliferation and assessment of antibacterial activity of various collected from various areas of Dhaka city, Bangladesh.

Methodology:

Collection of samples & processing. Sample of spices are collected for the detection of microbiological analysis and antibacterial activity from from Jatrabari bajar, Dhaka, Bangladesh within a period of July, 2017 to August, 2017. Samples were collected early in the morning and transported quickly to the laboratory according to the standard scheme. For preparing the sample suspension for microbiological examinations, 10g of each sample was weighed and homogenized in 90 ml normal saline to prepare 100ml sample suspension. Then, it was subjected to serial dilution (made up to 10-7 ) for microbiological analysis.

0.1 ml from 10-4 and 10-5 dilution of each sample was spread over nutrient agar (NA) for TVBC & 0.1 ml from 10-3 and 10-4 dilution was spread over SDA plate for the detection of total fungal load respectively (10, 11, 14). Determination of Pseudomonas spp., Staphylococcus spp. and coliform bacteria. An aliquot of 0.1 ml sample from 10-2 & 10-3 dilution was spread on Cetrimide agar, MSA(Mannitol Salt Agar), MAC (MacConkey Agar) for the determination of Pseudomonas spp., Staphylococcus spp. And coliforms, respectively and incubated overnight at 37 ^oC.

Detection of Vibrio spp., Salmonella spp., and Shigella spp. As Vibrio spp., Salmonella spp. and Shigella spp. remain in the environment as viable but nonculturable (VBNC) state, they do not appear readily during microbiological test procedures. Before conducting serial dilutions, 1 ml of 10-1 and 10-2 diluted samples were enriched with alkaline peptone water (APW) for Vibrio spp. and selenite cystein broth (SCB) for Salmonella spp. & Shigella spp. at 37^oC for 2-4 hrs. The samples were then spread on the XLD agar and TCBS agar for detecting Salmonella spp., Shigella spp. and Vibrio spp. (small, yellow colored colony).

Determination of antibacterial activity of the spices. The antibacterial activity of the samples was carried out by using agar well diffusion method. At first, the suspension (with standard turbidity compared to that of McFarland standard of 0.5) of each of the test bacteria (Escherichia coli, Staphylococcus spp., Vibrio spp., Salmonella spp., Pseudomonas spp., Klebsiella spp., and Bacillus spp.) were spread evenly over the MHA using cotton swab which in turn resulted into uniform lawns. Wells made in the MHA was generated by cork-borer. Each of the samples then introduced separately in the specified well along with a positive control Gentamicin (10µg) and a negative control (normal saline). Existence of clear zone surrounding the sample solution (if any) was indicative of the presence of antibacterial activity of the samples tested.

Source of Information: Stamford Journal of Microbiology, 2017. Vol. 7, Issue 1, p. 10-13 ISSN: 2074-5346 (Print); 2408-8846 (Online)

Article Link (Online Journal): DOI: https://doi.org/10.3329/sjm.v7i1.40064

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Use of spices as microbial growth inhibitor in foods is often limited because of flavor considerations as effective antimicrobial dose may exceed the organoleptically accepted level. Nonetheless, combinations of spices and other antimicrobial barriers could enhance the food shelf stability and microbial safety even in moderated levels. Due to this and due to the fact that spices are as GRAS, the antimicrobial properties of spices continue to be of interest (1). It is established that spices and their derivatives could be suitable alternatives for inclusion in food conservation systems and could act sometimes as main or adjuvant antimicrobial compounds. Before including spices and/or their derivatives in food conservation systems, some evaluations about microbiological quality, economic feasibility and antimicrobial effect for a long time and toxicity should be carried out.

Knowledge Management: Journal