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Journal of Applied Sciences and Environmental Management
World Bank assisted National Agricultural Research Project (NARP) - University of Port Harcourt
ISSN: 1119-8362
Vol. 13, No. 3, 2009, pp. 105-109
Bioline Code: ja09046
Full paper language: English
Document type: Research Article
Document available free of charge

Journal of Applied Sciences and Environmental Management, Vol. 13, No. 3, 2009, pp. 105-109

 en Effect of different stabilizers on the antibacterial activity of "ginger garlic paste"
Shaista, Jabeen Khan; Fatima, Aneela; Zaidi, Nasreen & Ejaz, Nusrat

Abstract

The effect of five stabilizers i.e. citric acid, sodium metabisulfite, sodium benzoate, olive oil and ascorbic acid mixed in the ginger - garlic paste were evaluated against five pathogens (E.coli, Staphylococcus aureus check for this species in other resources , Salmonella typhi check for this species in other resources , Proteus mirabilis check for this species in other resources and Enterobacter aerogenes check for this species in other resources ). Activity of the control paste decreased during storage. Antimicrobial activity of the paste was stabilized by various stabilizers when incorporated. Sodium metabisulfite, olive oil and ascorbic acid were found to be effective to stabilize the antibacterial activity of the paste considerably. E.coli and Salmonella typhi showed more resistance in case of citric acid and sodium benzoate provided in the paste. @ JASEM

 
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