Acta Scientific Microbiology (ISSN: 2581-3226)

Research Article Volume 6 Issue 2

Antimicrobial Activity of Sugarcane Vinegar with Eatables Against Selected Food Borne Pathogens

Jyotsana Singh and Amar P Garg*

School of Biological Engineering and Life Sciences, Shobhit Institute of Engineering and Technology, Deemed to-be-University, Meerut, India

*Corresponding Author: Amar P Garg, School of Biological Engineering and Life Sciences, Shobhit Institute of Engineering and Technology, Deemed to-be-University, Meerut, India.

Received: December 21, 2022; Published: January 05, 2023


Natural vinegar is a fermented product of two successive biochemical processes. Primary fermentation of sugar to ethanol is followed by its secondary fermentation to acetic acid. Sugarcane having high content of sugar, is a potential substrate for making vinegar through alcoholic and acetous fermentation. In daily routine, we use sugar cane vinegar (SCV) with different eatables such as ginger, garlic, onion, raw papaya, white radish and green chilli. These eatables have well known beneficial effects. In present study, we used sugarcane vinegar (SCV) with selected eatables such as ginger (Zingiber officinale), garlic (Allium sativum), onion (Allium cepa), raw papaya (Carica papaya), white radish (Raphanus sativus) and green chilli (Capsicum annuum) for assessment of their antimicrobial activities against food borne pathogens - Escherichia coli (ATCC8739), Bcillus subtilis, Staphylococcus aureus (ATCC 6539), Shigella flexneri (ATCC 12022), Salmonella typhi (ATCC 14028), Cronobacter sakazakii (ATCC 29544), Vibrio parahaemolyticus (ATCC 17802), V. cholera (ATCC 3906) and Pseudomonas aeruginosa. We also analyzed the phytochemical that are present in eatables and sugarcane vinegar. The study revealed the differences between various phytochemicals that are present in vinegar and different eatables. Alkaloids are not present in sugarcane vinegar but when the eatables are soaked with SCV for 7 days it showed the presence of alkaloid. SCV treated green chili and raw papaya generally enhanced antimicrobial activity against Vibrio parahaemolyticus, but only raw papaya did not exhibit any effect against Pseudomonas aeruginosa or showed very little antimicrobial activity.

Keywords: Zingiber officinale; Allium sativum; Allium cepa; Carica papaya; Raphanus sativus; Capsicum annuum


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Citation: Jyotsana Singh and Amar P Garg. “Antimicrobial Activity of Sugarcane Vinegar with Eatables Against Selected Food Borne Pathogens". Acta Scientific Microbiology 6.2 (2023): 02-08.


Copyright: © 2022 Jyotsana Singh and Amar P Garg. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


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