European Journal of Biomedical and Pharmaceutical Sciences

ANTIBACTERIAL EFFECTS OF CERTAIN SPICE EXTRACTS ON PATHOGENS ISOLATED FROM A FRESHWATER CRAB, OZIOTELPHUSA SENEX SENEX

Lipshi Deb, Bharathi Ravikrishnan, Jayanthi, J and Ragunathan M.G*

ABSTRACT

Indian spices play an important role in traditional cooking and possess high medicinal value. The present study evaluates the antimicrobial activity of six Indian spice extracts, which are used in Indian cooking for centuries namely Cumin seed (Cuminum cyminum), Curry leaf (Murraya koenigii), Garlic (Allium sativum), Ginger (Zingiber officinale), Pepper (Piper nigrum) and Turmeric (Curcuma longa). These extracts were tested against the pathogens such as Bacillus subtilis, Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Salmonella paratyphi A, Salmonella paratyphi B and Salmonella typhi isolated from the freshwater crab, Oziotelphusa senex senex. The antimicrobial activity was investigated by disc diffusion method. Certain bacteria showed sensitivity towards certain spice extracts. Therefore, from the present study it is evident that the extracts of Pepper (Piper nigrum) and Turmeric (Curcuma longa) showed highest antibacterial activity against the pathogens.

Keywords: Crabs, Bacterial Isolate, Spices, Antimicrobial Properties.