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Antimicrobial properties
of three spices used in the preparation of suya
condiment against organisms isolated from formulated samples
and individual ingredients
O. C. Eruteya* and S. A. Odunfa
University of Ibadan, Ibadan, Nigeria.
*Corresponding author. E-mail:
chrisruteya@yahoo.com.
Accepted
24 February, 2009 |
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The effects of Eugenia aromatica (clove), Allium
sativum (garlic) and Piper guineense (brown
pepper), three spices commonly used in south-western
Nigeria, added to growth media at different concentrations
were studied with respect to their inhibitory activity
against Bacillus cereus, Bacillus coagulans, Bacillus
enterobacter sp., Aspergillus niger and
Rhizopus stolonifer isolated from already formulated and
individual spices/ingredients used in the preparation of
suya pepper. The sensitivity of isolated organisms
revealed that clove is outstanding compared to the much
worked on garlic and that gram positive bacteria showed
higher sensitivity to spices than gram negative bacteria.
R. stolonifer showed a higher sensitivity to brown
pepper than it did to garlic. The growth of A.
niger was not completely inhibited by brown pepper or a
combination of both. The percentage composition of these
three spices affected their inhibitory effects on
microorganisms in suya condiment.
Key
words:
Suya, condiment, spices. |
