Tea extracts as possible natural food preservative for organic food

摘要

The inhibitory effect of hot water extracts of green and black tea on some food spoilage and poisoning microorganisms was assayed using the in vitro zone inhibition technique. The antimicrobial effect of tea extracts was evaluated on various representatives of different microbial groups i.e. filamentous fungi (Aspergillus niger, Aspergillus oryzae, Fusarium moniliforme, Trichoderma viride & Trichoderma reesei), yeasts (Candida lipolytica, Candida utilis, Geotricum candidum & Saccharomyces cerevisiae), gram positive bacteria (Bacillus cereus & Staphylococcus aureus) and gram negative bacteria (Erwinia carotovora and Escherichia coli).