Abstract
This study examined the activity of some common spices against gas forming ability, when incorporated into a leguminous medium inoculated with Clostridium perfringens. Aniseed, asafoetida, ajowan (Trachyspermum anni), cardamom, cinnamon, clove, cumin, garlic, ginger, pepper and turmeric were tested at 0.5 and 1.0%. The main carbohydrate source in the medium was dehusked pigeon pea (Cajanus cajan) powder, incorporated at 1% into brain heart infusion broth. Media were autoclaved after inoculation with spices and, to examine unheated spices, samples were irradiated and then added to autoclaved media. Spices found to inhibit gas formation completely were further studied to establish min. inhibitory concn. Results are tabulated. Spices completely inhibiting gas formation were both concn. of clove in the heated and unheated states, both concn. of unheated cinnamon, and 1% unheated garlic. Min. inhibitory concn. were 1% for garlic, 0.5% for unheated cinnamon and clove, and approx. 0.2% for autoclaved clove. Inhibition of gas formation was due to inhibition of bacterial growth, except for garlic, where some metabolic interference may be involved.
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