Phenolic Spice Components Sporostatic to <i>Bacillus subtilis</i>
Mohammed Al-Khayat, G. Blank
Journal of Food Science
Abstract
ABSTRACT Spores of Bacillus subtilis stored under different concentrations of clove infusion were microscopically observed to undergo germination. These spores, however, did not outgrow when subcultured on nutrient agar. Spores which remained refractile during storage in clove infusion at 37°C outgrew when transferred to nutrient agar. Clove ash was determined to contain substances which allowed complete germination or darkening of spores in distilled water. Eugenol, an essential oil found in cloves was determined to be sporostatic at concentrations of 0.05 ‐ 0.06% (v/v). Several closely related compounds; isoeugenol, gingerol and zingerone also showed sporostatsis at levels of 0.05 ‐ 0.6, 0.90 ‐ 1.00, and 0.80 ‐ 0.90% (v/v) respectively.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
Gingerol is sporostatic Bacillus subtilis spores
“Several closely related compounds; isoeugenol, gingerol and zingerone also showed sporostatsis at levels of 0.05 ‐ 0.6, 0.90 ‐ 1.00, and 0.80 ‐ 0.90% (v/v) respectively.”
Zingerone is sporostatic Bacillus subtilis spores
“Several closely related compounds; isoeugenol, gingerol and zingerone also showed sporostatsis at levels of 0.05 ‐ 0.6, 0.90 ‐ 1.00, and 0.80 ‐ 0.90% (v/v) respectively.”
Isoeugenol is sporostatic Bacillus subtilis spores
“Several closely related compounds; isoeugenol, gingerol and zingerone also showed sporostatsis at levels of 0.05 ‐ 0.6, 0.90 ‐ 1.00, and 0.80 ‐ 0.90% (v/v) respectively.”