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

Abstract

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

References

  1. Lea AGH. “Cider vinegar”. In Processed apple products, ed. D.L. Downing, 279-301.New York: Van Nostrand Reinhold (1989).
  2. Fregapane G., et al. “Continuous production of wine vinegar in bubble column reactors of up to 60-litre capacity”. European Food Research and Technology 216 (2003): 63-67.
  3. Sossou SK., et al. “Study of pineapple peelings processing into vinegar by biotechnology”. Pakistan Journal of Biological Science 11 (2009): 859-865.
  4. Rutala WA., et al. “Antimicrobial activity of home disinfectants and natural products against potential human pathogens”. Infection Control and Hospital Epidemiology 21 (2000): 33-38.
  5. Dohar JE. “Evolution of management approaches for otitis externa”. The Pediatric Infectious Disease Journal 22 (2003): 299-308.
  6. Rauha JP., et al. “Antimicrobial effect of Finnish plant extracts containing flavonoids and other phenolic compounds”. International Journal of Food Microbiology 56 (2000): 3-12.
  7. Booth IR and Kroll RG. “The preservation of foods by low pH”. In: GW Gould, editor. Mechanisms of action of food preservation procedures. New York: Elsevier Science Publishers (1989): 119-160.
  8. Brul S and Coote P. “Preservative agents in foods: mode of action and microbial resistance mechanism”. International Journal of Food Microbiology 50 (1999): 1-17.
  9. Blackburn CV., et al. “Modeling the growth, survival and death of bacterial pathogens in food, Kinetic growth models”. In: CV Blackburn, editor. Foodborne pathogens. New York: Wood Head Publishing (2002): 56-72.
  10. Bjornsdottir K., et al. “Protective effect of organic acids on survival of Escherichia coli O157:H7 in acidic environments”. Applied and Environmental Microbiology 72 (2006): 660-664.
  11. Chang J and Fang TJ. “Survival of Escherichia coli O157:H7 and Salmonella enterica serovars typhimurium in iceberg lettuce and the antimicrobial effect of rice vinegar against coli O157:H7”. Food Microbiology 24 (2007): 745-751.
  12. Buchanan RL and Edelson SG. “Culturing enterohemorrhagic Escherichia coli in the presence and absence of glucose as a simple means of evaluating the acid tolerance of stationary-phase cells”. Applied and Environmental Microbiology 62 (1996): 4009-4013.
  13. Entani E., et al. “Antibacterial action of vinegar against food-borne pathogenic bacteria including Escherichia coli O157:H7”. Journal of Food Protection 61 (1998): 953-959.
  14. Cheng HY., et al. “Increased acid tolerance of Escherichia coli O157:H7 by acid adaptation time and conditions of acid challenge”. Food Research International 36 (2003): 49-56.
  15. JC Chen., et al. “Xiao Effects of tetramethylpyrazine from Chinese black vinegar on antioxidant and hypolipidemia activities in HepG2 cells”. Food and Chemical Toxicology 109 (2016): 930-940.
  16. T Kondo., et al. “Vinegar intake reduces body weight, body fat mass, and serum triglyceride levels in obes Japanese subjects”. Bioscience, Biotechnology and Biochemistry 73 (2009): 1837-1843.
  17. Yang Z., et al. “GC-MS analysis of the essential oil of coral ginger (Zingiber corallinum Hance) rhizome obtained by supercritical fluid extraction (SFE)and steam distillation extraction (SDE)”. Chromatographic 69 (2009): 785-790.
  18. Elisabetsky E. “Sociopolitical, (1991) Apr. 30 economical and ethical issues in medicinal plant research”. Journal of Ethnopharmacology1 (1991): 235-239.
  19. Kumar A and Sharma VD. “Inhibitory effect of garlic (Alium sativum) on enterotoxigenic Escherichia coli. Indian Journal of Medical Research 76 (1982): 66-70.
  20. Dawson Emma. “The Medicinal Properties of the Papaya, Carica papaya L”. (1997).
  21. Moscone E., et al. “The evolution of chili peppers (Capsicum-Solanaceae): a cytogenetic perspective”. Acta Horticulture 745 (2007): 137-170.
  22. Brito-Argaez L., et al. “Characterization of Capsicum Chinese Seed Peptide Fraction with Broad Antibacterial Activity”. Asian Journal of Biochemistry 4 (2009): 77-87.
  23. Duarte-Almeida J M., et al. “Antioxidant activity of phenolic compounds from sugarcane (Saccharum officinarum) juice”. Plant Foods for Human Nutrition 61.4 (2006): 187-192.
  24. Zheng F j., et al. “Acetic acid fermentation of sugarcane wine by acetic acid bacteria”. Food and Fermentation Industries2 (2016): 101-107.
  25. Singh J and Garg AP. “Antimicrobial activity of Apple cider vinegar treated selected vegetables against Common food borne bacterial pathogens”. Bioscience Biotechnology Research Communications2 (2022).
  26. Ramírez-Guzmán KN., et al. “Traditional Fermented Beverages in Mexico”. In Fermented Beverages; Elsevier: Amsterdam, The Netherlands (2019): 605-635.
  27. Robledo-Márquez K., et al. “ResearchOpportunities: Traditional Fermented Beverages in Mexico. Cultural, Microbiological, Chemical, and Functional Aspects”. Food Research International 147 (2021):
  28. Bounihi A., et al. “Fruit Vinegars Attenuate Cardiac Injury via Anti-Inflammatory and Anti-Adiposity Actions in High-Fat Diet-Induced Obese Rats”. Pharmaceutical Biology 55 (2017): 43-52.
  29. Budak HN and Guzel-Seydim ZB. “Antioxidant Activity and Phenolic Content of Wine Vinegars Produced by Two Different Techniques”. Journal of the Science of Food and Agriculture 90 (2010): 2021-2026.
  30. Chou CH., et al. “Amino acid, mineral, and polyphenolic profiles of black vinegar, and its lipid lowering and antioxidant effects in vivo”. Food Chemistry 168 (2015): 63-69. 
  31. Nilgun H Budak., et al. “Functional Properties of Vinegar”. Journal of Food Science (2014).
  32. Huang ME., et al. “Study on healthy beverage of Imperata cylindrica (L.) rhizome and sugarcane”. Food and Fermentation Industries 2 (2006): 141-143.
  33. Legaz ME., et al. “Purification and partial characterization of a fructanase which hydrolyzes natural polysaccharides from sugarcane juice”. Plant Physiology 92.3 (1990): 679-683.
  34. Davalos A., et al. “Antioxidant properties of commercial grape juices and vinegars”. Food Chemistry2 (2005): 325-330.
  35. Hossaini F., et al. “Antimicrobial effects of different extracts of medicinally used green leafy vegetables collected from local market of Dhaka, Bangladesh”. Food Research3 (2020): 860-865.
  36. Ricci A., et al. “Antimicrobial Activity of Fermented Vegetable By product Extracts for Food Applications”. Foods 10 (2021):
  37. Rai P. “Fruit’s and vegetable’s peels: antimicrobial activity”. World Journal of Pharmaceutical Research6 (2019): 1141-1153.
  38. B Raja Narender., et al. “Antimicrobial activity on peels of different fruits and vegetables”. Journal of Pharma Research1 (2017). 1-7.

Citation

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

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.




Metrics

Acceptance rate30%
Acceptance to publication20-30 days

Indexed In






News and Events


  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is November 25, 2024.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of "Best Article of the Issue"
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.

Contact US