Effect of different stabilizers on the antibacterial activity of "ginger garlic paste"

The effect of five stabilizers i.e. citric acid, sodium metabisulfite, sodium benzoate, olive oil and ascorbic acid mixed in the ginger - garlic paste were evaluated against five pathogens (E.coli, Staphylococcus aureus , Salmonella typhi , Proteus mirabilis and Enterobacter aerogenes ). Activity of...

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Bibliographic Details
Published in:Journal of Applied Sciences and Environmental Management 2010-06, Vol.13 (3)
Main Authors: Shaista, Jabeen Khan, Fatima, Aneela, Zaidi, Nasreen, Ejaz, Nusrat
Format: Article
Language:English
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Summary:The effect of five stabilizers i.e. citric acid, sodium metabisulfite, sodium benzoate, olive oil and ascorbic acid mixed in the ginger - garlic paste were evaluated against five pathogens (E.coli, Staphylococcus aureus , Salmonella typhi , Proteus mirabilis and Enterobacter aerogenes ). Activity of the control paste decreased during storage. Antimicrobial activity of the paste was stabilized by various stabilizers when incorporated. Sodium metabisulfite, olive oil and ascorbic acid were found to be effective to stabilize the antibacterial activity of the paste considerably. E.coli and Salmonella typhi showed more resistance in case of citric acid and sodium benzoate provided in the paste. @ JASEM
ISSN:1119-8362
2659-1502
1119-8362
2659-1499
DOI:10.4314/jasem.v13i3.55374