Reach Us +44-7480-022449


Evaluation of Antibacterial properties of the suspension of Ginger, Black Pepper, Vinegar, Honey and its application in Shelf life extension of Agaricus bisporus

Suspensions of vinegar, honey, black pepper and ginger were examined for antibacterial activity against Salmonella sp., Pseudomonas sp. and E.coli by agar well diffusion technique. The prepared suspensions were applied on Agaricus bisporus to evaluate suspensions effect for increasing the shelf life of it. Vinegar suspension showed better antibacterial effect and good result on Agaricus bisporus to increase its shelf life as compared to honey suspension. Enzymatic spoilage of Agaricus bisporus were studied by applying vinegar suspension on both blanched and unblanched Agaricus bisporus at 4oC and 27oC. Treated blanched Agaricus bisporus which were stored at 4oC showed least microbial load as compared to other blanched and unblanched Agaricus bisporus kept at 4oC and 27oC. Based on survey analysis minimal change was observed in sensory quality, color and texture on Agaricus bisporus due to applied suspension.

Author(s): Nitin Jain, Himanshu Karaiya, Kumari Amrita, Swapnil Tiwari, Vishakha Dubey and Dr. C. Ramalingam

Abstract | Full-Text | PDF

Share this  Facebook  Twitter  LinkedIn  Google+
30+ Million Readerbase
Flyer image
Abstracted/Indexed in
  • Chemical Abstracts Service (CAS)
  • Index Copernicus
  • Google Scholar
  • Genamics JournalSeek
  • China National Knowledge Infrastructure (CNKI)
  • CiteFactor
  • Scimago
  • Directory of Research Journal Indexing (DRJI)
  • WorldCat
  • Publons
  • MIAR
  • ResearchGate
  • University Grants Commission
  • Secret Search Engine Labs