Unique microbial association in Cumin and Coriander

摘要

Spices are indispensible in the Indian culinary. A variety of spices are used to enhance the taste, flavor, and aroma of several Indian delicacies. While on one hand, spices are known to possess several health benefits because of their antimicrobial and antioxidant properties, spices may also be responsible for certain health hazards. From the time that seeds are sown, the crops are harvested, transported and stored, these spices constantly comes in contact with microorganisms. Sources of microorganisms include the plant itself, soil, water, air, storage containers and handlers. Thus it is evident that a variety of microorganisms can be found residing in these spices. In this study, microflora (bacteria) from 16 different spices from 4 different regions in India, namely, Kolkata, Gujarat, Ranchi and Chennai were isolated, characterized and identified. A total of 40 different bacterial isolates could be obtained. Simple traditional methods like colony characteristic was initially used to screen dominant types. 16 bacterial isolates were selected based on dominance. Staining, study of cultural properties and enzyme (catalase, amylase, lipase, pectinase, laccase, lignin peroxidase) assays of the 16 isolates were done. Finally molecular techniques using 16s rRNA sequencing were studied for identification of some selected isolates. While on one hand some of the isolates could be identified as potentially harmful and pathogenic ones, like Acinetobacter baumanii, Bacillus anthracis, Bacillus cereus and some other isolates, like B. tequilensis and B. subtilis which have the potential to play beneficial roles.