English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

In the present investigation, comparison of antimicrobial activities of different spices,  Curcuma longa ,  Zingiber officinale , and  Mentha arvensis , and medicinal herbs, such as  Withania somnifera ,  Rauvolfia serpentina ,  Emblica officinalis ,  Terminalia arjuna , and  Centella asiatica , was evaluated. Different extraction solvents (acetone, methanol, ethanol, and water) were used and extracts were examined against  Bacillus cereus ,  Serratia  sp.,  Rhodotorula mucilaginosa ,  Aspergillus flavus , and  Penicillium citrinum  isolated from juices. Extracts from the medicinal herb and spices have significant activity.  B. cereus  was the most sensitive and  R. mucilaginosa  was the most resistant among the microorganisms tested. Ethanolic and methanolic extract of  C. asiatica  displayed maximum diameter of inhibition zone against bacteria and yeast and percentage mycelial inhibition against moulds. This study confirmed the potential of selected extracts of spices as effective natural food preservative in juices.

In VitroAntimicrobial Activity of Spices and Medicinal Herbs against Selected Microbes Associated with Juices