Microbial Assessment of Fenugreek Paste during Storage and Antimicrobial Effect of Greek Clover, Trigonella foenum-graecum
In this study, antimicrobial effect of Greek clover was determined with usage of MIC (minimum inhibition concentration) and agar diffusion method. Moreover, pH, water activity and microbial change were determined during storage of fenugreek paste. At first part of our study, microbial load of spices was evaluated. Two different fenugreek pastes were produced with mixing of Greek clover, spices, garlic and water. Fenugreek pastes were stored at 4 °C. At the second part, antimicrobial effect of Greek clover was determined on Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Debaryomyces hansenii, Aspergillus parasiticus, Candida rugosa, Mucor spp., when the concentrations of Greek clover were 8%, 12% and 16%. According to the results obtained, mould growth was determined at 15th and 30th days of storage in first and second fenugreek samples, respectively. Greek clover showed only antifungal effect on Aspergillus parasiticus at previously mentioned concentrations.
[1] M. Norziah, F. A. Fezea, R. Bhat and M. Ahmad, “Effect of extraction solvents on antioxidant and antimicrobial properties of fenugreek seeds (Trigonella foenum-graecum L.),” International Food Research Journal, 2015 22(3): 1261-1271.
[2] P. S. Negi, “Plant extracts for the control of bacterial growth: Efficacy, stability and safety issues for food application,” International Journal of Food Microbiology 156 (2012) 7–17.
[3] Y. Sauvaire, Y. Baissac, O. Leconte, P. Petit and G. Ribes, “Steroid Saponins from Fenugreek and some of their Biological Properties”, Advances in Experimental Medicine and Biology, 1996, 405, 37-46.
[4] S. N. Acharya, K. Acharya, S. Paul, S. K. Basu, “Antioxidant and antileukemic properties of selected fenugreek (Trigonella foenum-graecum L.) genotypes grown in western Canada”, Canadian Journal of Plant Scicence, 2011, 91: 99–105.
[5] R. J. Abbas, “Effect of Using Fenugreek, Parsley and Sweet Basil Seeds as Feed Additives on the Performance of Broiler Chickens,” International Journal of Poultry Science, 2010, 9 (3): 278-282.
[6] H. S. Snehlata, and D. R. Payal, “Fenugreek (Trigonella foenum-graecum L.): An Overview,” IJCPR, November 2011-January 2012; 2(4); 169-187.
[7] N. Moradi and K. Moradi, “Physiological and Pharmaceutical Effects of Fenugreek (Trigonella foenum-graecum L.) as a Multipurpose and Valuable Medicinal Plant”, Global Journal of Medicinal Plant Research, 1(2): 199-206, 2013.
[8] C. Surekha, B. A. Tejaswini, C. Sireesha, D. S. V. G. K. Kaladhar, D. G. Rao and K. V. V. V. Satyanarayana, “In vitro Antioxidant and Antimicrobial Activities of Crude Extracts of Trigonella foenum-graecum Seeds,” Asian Journal of Chemistry; 2012, Vol. 24, No. 11, 5019-5022.
[9] Ş. Karabıyıklı, N. Öncül and H. Cevahiroğlu, “Microbial safety of pastrami: A traditional meat product,” LWT - Food Science and Technology 64 (2015) 1-5.
[10] K. T. Hwang, J. Y. Kim, M. Y. Lee, G. E. Ji and Y. S. Lee, “Production of γ-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100,” International Journal of Food Microbiology, 2009, 130, 12–16.
[11] P. K. Sarkar and M. Banerjee, “Microbiological quality of some retail spices in India,” Food Research International, 2009, 36, 469–474.
[12] E. Bagge, L. Sahlstrom and A. Albihn, “The effect of hygienic treatment on the microbial flora of biowaste at biogas plants,” Water Research, 2005, 39, 4879–4886.
[13] M. Javanmard, N. Rokni, S. Bokaie and G. Shahhosseini, “Effects of gamma irradiation and frozen storage on microbial, chemical and sensory quality of chicken meat in Iran,” Food Control, 2006, 17, 469–473.
[14] K. Hübener, W. Vahjen and O. Simon, “Bacterial Responses to Different Dietary Cereal Types and Xylanase Supplementation in the Intestine of Broiler Chicken,” Archiv für Tierernaehrung, 2002, 56:3, 167-187.
[15] M. T. Pupo, D. O. Guimarães, W. S. Borges, C. Y. Kawano, P. H. Ribeiro, G. H. Goldman, A. Nomizo, O. H. Thiemann, G. Oliva, and N. P. Lopes, “Biological activities from extracts of endophytic fungi isolated from Viguiera arenaria and Tithonia diversifolia,” FEMS Immunology & Medical Microbiology, 2008, 52(1), 134-144.
[16] T. Tsuchia, S. Shiota, M. Shimizu, T. Mizushima, H. Ito, T. Hatano, and T. Yoshida, “Marked Reduction in the Minimum Inhibitory Concentration (MIC) of. BETA-Lactams in Methicillin-Resistant Staphylococcus aureus Produced by Epicatechin Gallate, an Ingredient of Green Tea (Camellia sinensis),” Biological and Pharmaceutical Bulletin, 1999, 22(12), 1388-1390.
[17] M. Medina, E. Rodriguez, B. Gonzalez, P. Gaya and M. Nunez, “Diversity of bacteriocins produced by lactic acid bacteria isolated from raw milk,” International Dairy Journal, 2000, 10, 7-15.
[1] M. Norziah, F. A. Fezea, R. Bhat and M. Ahmad, “Effect of extraction solvents on antioxidant and antimicrobial properties of fenugreek seeds (Trigonella foenum-graecum L.),” International Food Research Journal, 2015 22(3): 1261-1271.
[2] P. S. Negi, “Plant extracts for the control of bacterial growth: Efficacy, stability and safety issues for food application,” International Journal of Food Microbiology 156 (2012) 7–17.
[3] Y. Sauvaire, Y. Baissac, O. Leconte, P. Petit and G. Ribes, “Steroid Saponins from Fenugreek and some of their Biological Properties”, Advances in Experimental Medicine and Biology, 1996, 405, 37-46.
[4] S. N. Acharya, K. Acharya, S. Paul, S. K. Basu, “Antioxidant and antileukemic properties of selected fenugreek (Trigonella foenum-graecum L.) genotypes grown in western Canada”, Canadian Journal of Plant Scicence, 2011, 91: 99–105.
[5] R. J. Abbas, “Effect of Using Fenugreek, Parsley and Sweet Basil Seeds as Feed Additives on the Performance of Broiler Chickens,” International Journal of Poultry Science, 2010, 9 (3): 278-282.
[6] H. S. Snehlata, and D. R. Payal, “Fenugreek (Trigonella foenum-graecum L.): An Overview,” IJCPR, November 2011-January 2012; 2(4); 169-187.
[7] N. Moradi and K. Moradi, “Physiological and Pharmaceutical Effects of Fenugreek (Trigonella foenum-graecum L.) as a Multipurpose and Valuable Medicinal Plant”, Global Journal of Medicinal Plant Research, 1(2): 199-206, 2013.
[8] C. Surekha, B. A. Tejaswini, C. Sireesha, D. S. V. G. K. Kaladhar, D. G. Rao and K. V. V. V. Satyanarayana, “In vitro Antioxidant and Antimicrobial Activities of Crude Extracts of Trigonella foenum-graecum Seeds,” Asian Journal of Chemistry; 2012, Vol. 24, No. 11, 5019-5022.
[9] Ş. Karabıyıklı, N. Öncül and H. Cevahiroğlu, “Microbial safety of pastrami: A traditional meat product,” LWT - Food Science and Technology 64 (2015) 1-5.
[10] K. T. Hwang, J. Y. Kim, M. Y. Lee, G. E. Ji and Y. S. Lee, “Production of γ-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100,” International Journal of Food Microbiology, 2009, 130, 12–16.
[11] P. K. Sarkar and M. Banerjee, “Microbiological quality of some retail spices in India,” Food Research International, 2009, 36, 469–474.
[12] E. Bagge, L. Sahlstrom and A. Albihn, “The effect of hygienic treatment on the microbial flora of biowaste at biogas plants,” Water Research, 2005, 39, 4879–4886.
[13] M. Javanmard, N. Rokni, S. Bokaie and G. Shahhosseini, “Effects of gamma irradiation and frozen storage on microbial, chemical and sensory quality of chicken meat in Iran,” Food Control, 2006, 17, 469–473.
[14] K. Hübener, W. Vahjen and O. Simon, “Bacterial Responses to Different Dietary Cereal Types and Xylanase Supplementation in the Intestine of Broiler Chicken,” Archiv für Tierernaehrung, 2002, 56:3, 167-187.
[15] M. T. Pupo, D. O. Guimarães, W. S. Borges, C. Y. Kawano, P. H. Ribeiro, G. H. Goldman, A. Nomizo, O. H. Thiemann, G. Oliva, and N. P. Lopes, “Biological activities from extracts of endophytic fungi isolated from Viguiera arenaria and Tithonia diversifolia,” FEMS Immunology & Medical Microbiology, 2008, 52(1), 134-144.
[16] T. Tsuchia, S. Shiota, M. Shimizu, T. Mizushima, H. Ito, T. Hatano, and T. Yoshida, “Marked Reduction in the Minimum Inhibitory Concentration (MIC) of. BETA-Lactams in Methicillin-Resistant Staphylococcus aureus Produced by Epicatechin Gallate, an Ingredient of Green Tea (Camellia sinensis),” Biological and Pharmaceutical Bulletin, 1999, 22(12), 1388-1390.
[17] M. Medina, E. Rodriguez, B. Gonzalez, P. Gaya and M. Nunez, “Diversity of bacteriocins produced by lactic acid bacteria isolated from raw milk,” International Dairy Journal, 2000, 10, 7-15.
@article{"International Journal of Biological, Life and Agricultural Sciences:74592", author = "Zerrin Erginkaya and Gözde Konuray", title = "Microbial Assessment of Fenugreek Paste during Storage and Antimicrobial Effect of Greek Clover, Trigonella foenum-graecum", abstract = "In this study, antimicrobial effect of Greek clover was determined with usage of MIC (minimum inhibition concentration) and agar diffusion method. Moreover, pH, water activity and microbial change were determined during storage of fenugreek paste. At first part of our study, microbial load of spices was evaluated. Two different fenugreek pastes were produced with mixing of Greek clover, spices, garlic and water. Fenugreek pastes were stored at 4 °C. At the second part, antimicrobial effect of Greek clover was determined on Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Debaryomyces hansenii, Aspergillus parasiticus, Candida rugosa, Mucor spp., when the concentrations of Greek clover were 8%, 12% and 16%. According to the results obtained, mould growth was determined at 15th and 30th days of storage in first and second fenugreek samples, respectively. Greek clover showed only antifungal effect on Aspergillus parasiticus at previously mentioned concentrations.
", keywords = "Antimicrobial, fenugreek, Greek clover, minimum inhibition concentration.", volume = "10", number = "12", pages = "855-4", }
