பரிசோதனை உயிரியல் ஐரோப்பிய இதழ் திறந்த அணுகல்

சுருக்கம்

Antibacterial activity of spices against Vibrio species isolated from pond water

Aditi Srivastava, Abaidya Nath Singh and Madhulika Singh

There are various human disease caused by Vibrio species which are pathogenic in nature these diseases are mainly water-borne. The study “Antibacterial Activity of Spices against Vibrio species isolated from Pond water” aims to identify role of certain spices which have significant activity against Vibrio species. Members of the genus Vibrio are defined as Gram-negative, asporogenous rods that are straight or have a single, rigid curve. They are motile; most have a single polar flagellum, when developed in liquid medium. Most produce oxidase and catalase, and ferment glucose without producing gas. Three species V. cholerae, V. parahaemolyticus, and V. vulnificus, are welldocumented human pathogens. Vibrio species account for a significant proportion of human infections from the consumption of raw or undercooked shellfish. The spices Black pepper (Piper nigrum) Cumin seed (Cuminum cyminum) Coriander (Coriandrum sativum) Cinnamon (Cinnamomum verum) and Green cardamom (Elettaria cardamomum) against epidemic strains of V. parahaemolyticus. Aqueous extracts of all five spices were obtained using three Solvents ethanol, methanol & acetone at a concentration of 70%, 85% and 100%. Antibacterial studies were investigated using agar well diffusion method to determine the effect of these spices against the Vibrio species.