The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese)

Geremew, Tsehayneh; Kebede, Ameha; Andualem, Berhanu

doi:10.1007/s13197-014-1694-y

Cited by 11 publications

(9 citation statements)

References 10 publications

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“…Additionally, the results of PCA analysis showed that the extract of clove (both fruit and flower) and cinnamon were spotlighted as potential good candidates as natural food preservatives due to their excellent antibacterial and antioxidant properties. Several other spice extracts like coriander, cinnamon, oregano, mustard, holy basil, and green pepper were also reported to be potent food preservatives [40,41,42,43,44]. Indeed, some studies demonstrated the potential application of clove extracts in raw chicken meat and raw pork during storage to extend shelf-life, in terms of reducing microbes, maintaining natural color, and retarding lipid oxidation [40].…”

Section: Discussionmentioning

confidence: 99%

Discovery of Antibacterial Dietary Spices That Target Antibiotic-Resistant Bacteria

et al. 2019

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Although spice extracts are well known to exhibit antibacterial properties, there is lack of a comprehensive evaluation of the antibacterial effect of spices against antibiotic-resistant bacteria. In the present study, ethanolic extracts from a total of 67 spices were comprehensively investigated for their in vitro antibacterial activities by agar well diffusion against two common food-borne bacteria, Staphylococcus aureus and Salmonella enteritidis, with multi-drug resistance. Results showed that S. aureus was generally more sensitive to spice extracts than S. enteritidis. Of the 67 spice extracts, 38 exhibited antibacterial activity against drug-resistant S. aureus, while only four samples were effective on drug-resistant S. enteritidis. In addition, 11 spice extracts with inhibition zones greater than 15 mm were further verified for their broad-spectrum antibacterial properties using another 10 drug-resistant S. aureus strains. It was found that five spice extracts, including galangal, fructus galangae, cinnamon, yellow mustard seed, and rosemary, exhibited the highest antibacterial capacity. Further cytotoxicity of these 11 spices was determined and LC50 values were found to be more than 100 μg/mL except for galangal, rosemary, and sage, whose LC50 values were 9.32 ± 0.83, 19.77 ± 2.17, and 50.54 ± 2.57, respectively. Moreover, the antioxidant activities (ferric-reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC) values) and total phenolic content (TPC) of spice extracts were determined to establish possible correlations with the antibacterial activity. Although the antibacterial effect was positively correlated with the antioxidant activities and TPC, the correlation was weak (r < 0.5), indicating that the antibacterial activity could also be attributed to other components besides antioxidant polyphenols in the tested spice extracts. In conclusion, dietary spices are good natural sources of antibacterial agents to fight against antibiotic-resistant bacteria, with potential applications as natural food preservatives and natural alternatives to antibiotics in animal feeding.

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Section: Discussionmentioning

confidence: 99%

Discovery of Antibacterial Dietary Spices That Target Antibiotic-Resistant Bacteria

et al. 2019

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“…The various therapeutic effects of spices have been reported which includes antibacterial, antifungal, anti-emetic, anti-ulcer, antiplatelet, anti-pyretic, anti-inflammatory, antioxidant and cytotoxic properties. 24 Various previous studies have also displaying the antibacterial and bactericidal effect of some potent spices and herbs towards various pathogenic bacteria. 3 In this study, we have used three spices cardamom (Elettaria cardamomum), cinnamon (Cinnamomum verum) and fennel (Foeniculum vulgare) extract (CAE, CIE and FEE) for their anti-microbial and cytotoxic activity.…”

Section: Discussionmentioning

confidence: 99%

A Comparative Antibacterial Activity of Three Common Spices Extract and their Anti-Proliferative and Apoptotic Effectiveness against Human Breast Adenocarcinoma Cells

Bano¹,

Jafri²,

Ahmad³

et al. 2019

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Objective: The present study was performed to analyse the antibacterial potential as well as the anti-proliferative and apoptotic efficacy of three common spices viz. Cardamom (Elettaria cardamomum), Cinnamon (Cinnamomum verum) and Fennel (Foeniculum vulgare). Methods: Antibacterial activity was determined by well diffusion assay against selected bacterial strains. Anti-proliferative activity was evaluated by cell viability assay and the apoptotic effect was observed by nuclear fragmentation analysis in MCF-7 cells. Results: The antibacterial activity result revealed that Cinnamon extract (CIE) showed maximum antibacterial activity against selected test organism followed by Cardamom (CAE) and Fennel (FEE). The cell viability results revealed that FEE induces the highest cytotoxicity (IC 50 73.9 µg/ml) against MCF-7 cells, while CIE showed the lowest efficacy (IC 50 98.2 µg/ml) as compared to control. Conclusion: The findings revealed that CIE has the most potent antibacterial efficacy, whereas FEE was found to be a more potent anti-proliferative and apoptotic agent against human breast carcinoma MCF-7 cells.

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“…Similarly, 2-hydroxybenzoic acid enhanced the biocontrol efficacy of the yeast R. glutinis against P. expansum and A. alternata in cherry fruit [ 207 ] Finally, the role of other ingredients in foods to help extend product shelf-life is also important. The use of spices combined with an antifungal LAB culture to efficiently prevent fungal spoilage of an Ethiopian spiced fermented cottage cheese was recently described [ 208 ].…”

Section: Implementation Of Biopreservation Methods Against Fungal mentioning

confidence: 99%

Antifungal Microbial Agents for Food Biopreservation—A Review

et al. 2017

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Food spoilage is a major issue for the food industry, leading to food waste, substantial economic losses for manufacturers and consumers, and a negative impact on brand names. Among causes, fungal contamination can be encountered at various stages of the food chain (e.g., post-harvest, during processing or storage). Fungal development leads to food sensory defects varying from visual deterioration to noticeable odor, flavor, or texture changes but can also have negative health impacts via mycotoxin production by some molds. In order to avoid microbial spoilage and thus extend product shelf life, different treatments—including fungicides and chemical preservatives—are used. In parallel, public authorities encourage the food industry to limit the use of these chemical compounds and develop natural methods for food preservation. This is accompanied by a strong societal demand for ‘clean label’ food products, as consumers are looking for more natural, less severely processed and safer products. In this context, microbial agents corresponding to bioprotective cultures, fermentates, culture-free supernatant or purified molecules, exhibiting antifungal activities represent a growing interest as an alternative to chemical preservation. This review presents the main fungal spoilers encountered in food products, the antifungal microorganisms tested for food bioprotection, and their mechanisms of action. A focus is made in particular on the recent in situ studies and the constraints associated with the use of antifungal microbial agents for food biopreservation.

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The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese)

Cited by 11 publications

References 10 publications

Discovery of Antibacterial Dietary Spices That Target Antibiotic-Resistant Bacteria

Discovery of Antibacterial Dietary Spices That Target Antibiotic-Resistant Bacteria

A Comparative Antibacterial Activity of Three Common Spices Extract and their Anti-Proliferative and Apoptotic Effectiveness against Human Breast Adenocarcinoma Cells

Antifungal Microbial Agents for Food Biopreservation—A Review

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