Keywords
Salmonella Rubislaw
antibacterial activity
How to Cite
Abstract
Spices and their derivatives have been used in food housekeeping for thousands of years, bringing about differentiated flavor and aroma. Inhibitory action of the spices and their extracts on the different microorganisms has been reported. The objective of this work was to evaluate the antibacterial action of the ground black pepper (Piper nigrum L.) and of its essential oil on Salmonella Rubislaw strain culture. The effect of the pepper and its oil addition in culture medium was evaluated in two experiments.
In the first one two types of solid culture medium had been prepared, one with 1% of ground black pepper and the other with 1% ethanol oil solution, added to broth tripticase soy (TSB) and agar. Sowings of dilutions (10-1 up to 10-7) of the Salmonella strain, in stationary phase had been made in agar surface. After incubation at 35ºC for 24/48h, standard count method was carried out. In a second experiment, 1mL of the same strain dilution 10-3, in stationary phase, was added to 100ml of TSB with the oil diluted in ethanol, to
a final concentration of 100µg/mL. Standard count was carried out after 24h of incubation at 35ºC. The results gotten in the experiments...
References
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