STUDY ON ANTIMICROBIAL CHARACTERISTICS OF SPICES’ COMPOSITION

Abstract

In order to produce safe, high-quality milk and cultured milk foods with an extended shelf life it is important to inhibit the development of microorganisms. The research aims to study the effects of previously developed spice aromatic composition on test cultures of microorganisms (samples of contaminating microflora), such as Enterobactercloaceae, Micrococcus albus, Bacillus subtilis, Endomyceslactis. The spice composition containsginger, cinnamon,cloves, curcuma, sumac, anise, black pepper and sweetpepper, cardamom, fenugreek, nutmeg andbadiane (staranise). It is proved that all spicy compositions showed evident antimicrobial characteristics against the testing cultures. It has been established that all compositions of spices demonstrated expressed antimicrobial characteristics with respect to the typical representatives of the contaminating microflora of fermented milk products. Thus, developed compositions of spices can be recommended for using in receipts of fermented milk products without additional processing. The discovered bacteriostatic effect of spices compositions will provide deceleration of undesirable processes promoting the increase of products’ stability during storage.