Journal of Environmental Biology

Effect of natural preservatives on the growth of histamine producing bacteria

S. Paramasivam¹, T. Thangaradjou¹ and L. Kannan*²

¹Centre of Advanced Study in Marine Biology, Annamalai University, Parangipettai–608 502, India

²Thiruvalluvar University, Fort Campus, Vellore-632 004, India

(Received: March 15, 2005 ; Revised received: July 10, 2005; Accepted: August 03, 2005)

Abstract: Present study deals with the hampering of the growth of histamine producing bacteria (HPB), by using NaCl and spices which are easily available and cheaper cost wise. For this experiment, four strains of HPB viz. Vibrio parahaemolyticus, Bacillus cereus, Pseudomonas aeruginosa and Proteus mirabilis were tested against 1 to 10% concentrations of NaCl and 1 to 5% concentrations of natural preservatives (turmeric, ginger and garlic) in a basal medium. HPB showed different growth rates at different concentrations of NaCl and natural preservatives. V. parahaemolyticus, B. cereus and Ps. aeruginosa showed no growth at 10% concentration. When the HPB growth was tested with garlic, turmeric and ginger extracts, growth of all the bacteria was inhibited by garlic and turmeric extracts at 5% concentration. In ginger, V. parahaemolyticus, B. cereus and P. mirabilis were totally inhibited at 5% concentration. But Ps. aeriginosa showed very less growth at this concentration.

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