In vitro Antimicrobial Evaluation of Zingiber officinale , Curcuma longa and Alpinia galanga Extracts as Natural Food Preservatives

摘要

In the present study, antimicrobial activity of various extracts of Zingiber officinale , Curcuma longa and Alpinia galanga were screened against the common food borne bacteria such as Escherichia coli , Salmonella enteriditis , Clostridium perfringens , Staphylococcus aureus , Campylobacter jejuni , Bacillus cereus and fungi such as Saccharomyces cerevisiae , Hansenula anomala , Mucor mucedo , Candida albicans using disc diffusion method. All the extracts showed significant antibacterial and antifungal properties. The methanol extracts (100 ??g mL^-1) revealed maximum zone of inhibition (p Zingiber officinale and Curcuma longa possessed considerably greater activity than Alpinia galanga . These findings established the potential of the selected rhizomes of Zingiberaceae family as effective natural food preservatives.