Swati Solanki¹, Parul Thapar²* and Fanish K Pandey³

¹Amity Institute of Biotechnology, Amity University, Noida, Uttar Pradesh, India
²Department of Food Science and Technology, Gandhi Institute of Technology and Management (GITAM) University, Hyderabad, Telangana, India
³Department of Department of Biotechnology and Microbiology, Institute of Applied Medicines and Research, Ghaziabad, Uttar Pradesh, India

*Corresponding Author: Parul Thapar, Department of Food Science and Technology, Gandhi Institute of Technology and Management (GITAM) University, Hyderabad, Telangana, India.

Received: May 26, 2022; Published: June 30, 2022

Abstract

Saccharomyces cerevisiae is commonly known yeast for its role as “baker’s yeast”, but recently, some strains of it have been reported as an emerging food born pathogen. It can lead to spread of infections in specific organs like lung and blood, especially in immune-compromised patients. The main cause is the multi-drug resistance of the species to the drugs including amphotericin B and azole derivatives. To control the antibiotic resistance of this food born pathogen, different ways have to be explored. There has been a surge in interest in evaluating plants with antibacterial and antifungal activity against variety of common contaminating agents. The biologically active compounds found in various plant parts in the form of spices have evolved the interest of scientists working in this field. The spices like clove, oregano, thyme, cinnamom and cumin possess certain antibacterial and antifungal activities against organisms. This study is conducted to investigate the antimicrobial activity of the extracts of five common spices- black pepper (Piper nigrum), black cardamom (Amomum subulatum), cloves (Syzygium aromaticum), red chilli (Capsicum annum), and cinnamon (Cinnamom umverum) against Saccharomyces cerevisiae. Out of the five extracts, Piper nigrum showed maximum zone of inhibition of 22 mm diameter against the strain of Saccharomyces cerevisiae. So, the black pepper extract can be considered as one of the best antimicrobial agent and an alternative against the diseases caused by Saccharomyces cerevisiae. This can be applied further in various medicines and food products to prevent the diseases caused by this yeast.

Keywords: Antimicrobials; antifungal; multi-drug resistance; plant extracts; Saccharomyces cerevisae

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Citation

Citation: Parul Thapar., et al. “Isolation of Extracts from Spices and Determination of their Antimicrobial Effects against Saccharomyces Cerevisiae". Acta Scientific Nutritional Health 6.7 (2022): 103-106.

Copyright

Copyright: © 2022 Parul Thapar., et al. 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.