Exploring potential of hydro-alcoholic extract of stem of marjoram as natural preservative against food spoilage bacteria Bacillus cereus and Bacillus megaterium in homemade mango jam


Research Articles | Published:

Print ISSN : 0970-4078.
Online ISSN : 2229-4473.
Website:www.vegetosindia.org
Pub Email: contact@vegetosindia.org
Doi: 10.1007/s42535-021-00243-9
First Page: 898
Last Page: 908
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Keywords: Natural preservative, n Bacillus cereusn , n Bacillus megateriumn , Food spoilage bacteria


Abstract


Awareness about the quality of food has increased especially in regard to food spoilage and the type of preservative added. In view of this, plant products have emerged as a source of safe and eco-friendly compounds as a potent natural preservative. The present study establishes the role of stem extract of medicinal plant marjoram to inhibit two important food spoilage bacteria viz. Bacillus cereus and Bacillus megaterium. Chemical compositions of the extract were identified using gas chromatography (GC–MS). The antibacterial activities and minimum inhibitiory concentration (MIC) value was calculated for both the microbes. The preservative activity of the extract was also evaluated in the homemade mango jam without adding any chemical preservative. Bacterial growth was inhibited with inhibition zones of maximum 15.5 mm at 100 mg/ml concentration for B. cereus, whereas for B. megaterium it was 13 mm (max) at the same concentration. Treatment of mango jam sample with extract significantly decreased the colony count of these bacteria during storage at 28 °C ± 2 for 30 days and compared with controls (P < 0.05). It was noticed that the sensory score of the treated samples was satisfactory in comparison to controls. Based on these findings, the hydro-alcoholic extract of marjoram stem can be used as natural preservative in foods.

Natural preservative, n              Bacillus cereusn            , n              Bacillus megateriumn            , Food spoilage bacteria


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Acknowledgements



Author Information


Khushbo Bhardwaj
Faculty of Science, JECRC University, Jaipur, India
khushbo.bhardwaj9@gmail.com