In vitro antimicrobial evaluation of Zingiber officinale, Curcuma longa and Alpinia galanga extracts as natural food preservatives

American Journal of Food Technology

Volumn 4, Issue 5, 2009, Pages 192-200

  Anbu Jeba Sunilson, J ^a,b   Suraj, R ^a   Rejitha, G ^a   Anandarajagopal, K ^a   Anita Gnana Kumari, A V ^a   Promwichit, P ^a  

^a Masterskill University College of Health Sciences   (Malaysia)

^b LA TROBE UNIVERSITY   (Australia)

Author keywords

Antibacterial; Antifungal; Ayurveda; Disc diffusion; Food preservatives

Indexed keywords

ALPINIA; ALPINIA GALANGA; BACILLUS CEREUS; BACTERIA (MICROORGANISMS); CAMPYLOBACTER JEJUNI; CANDIDA ALBICANS; CLOSTRIDIUM PERFRINGENS; CURCUMA LONGA; ESCHERICHIA COLI; FUNGI; MUCOR; MUCOR MUCEDO; PICHIA ANOMALA; SACCHAROMYCES CEREVISIAE; SALMONELLA; SALMONELLA ENTERITIDIS; STAPHYLOCOCCUS AUREUS; ZINGIBER; ZINGIBER OFFICINALE; ZINGIBERACEAE;

EID: 70350348321     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2009.192.200     Document Type: Article

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