Open AccessStudy of The Inhibitory Activity of The Alcoholic Extract of Licorice Plant Glycyrrhiza Glabral and Its Effect on Prolonging The Storage Period of Manufactured Biscuit
Author(s) -
Suhair Abed Talaa Al-Sudani,
Alia Saad Al-Hafiz,
Labib Ahmed Kadhim
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/910/1/012027
Subject(s) - food science , bacillus cereus , traditional medicine , cereus , antimicrobial , biology , medicine , microbiology and biotechnology , bacteria , genetics
The study was conducted to obtain the alcoholic extract of the licorice roots plant and to test its effectiveness against diagnosed bacterial isolates. This research was conducted at the Food Contamination Research Center/Department of Environment and Water/Ministry of Science and Technology. The results showed the following: 1-80% ethyl alcohol was used to obtain the alcoholic extract using a saxolite device, and the activity of the extract was tested against four bacterial isolates diagnosed in the Food Contamination Research Center, which included two gram-negative isolates of Escherichia Coli and Pseudomonas aeruginosa, and two gram-positive isolates of Bacillus Cereus and Staphylococcus aeastureus by a method, in addition to yeast by Diffusion method. The study included two treatments of biscuits with alcoholic extract (A) at a concentration of 10% and compared to the control treatment (B) without any adding and for preservation periods (1, 4, 8, 15, 22) days, and microbial tests were conducted for the biscuits. The alcoholic extract showed a lethal activity to microorganisms and no bacterial cell appeared in the biscuit samples except for the incubation period (22) days for storing biscuits, which recorded the presence of fungi (2) cells/ml. Conducting sensory evaluation of the treatments (A, B) for biscuits where there were no significant differences (P<0.05) for sensory attributes except for flavor and flakes of biscuits.