微生物与生化技术杂志

抽象的

Antibacterial Activity of Natural Preservatives

Dereddy Gangadhar

Aim: To test the antibacterial activity of natural preservatives like vinegar, salt and sugar. Objectives: To prepare the media for the bacteria to grow , To inoculate the bacteria on the agar plate through the spread plate technique and To make wells with T rod. Methodology: First sterilize the glass ware , then prepare and sterilize the media , then pour the media into the petri plates and allow it to be cooled and then take a T rod and make 3 wells of 6 to 10mm diameter and inoculate bacteria on to the agar plate and incubate it for 2 days. Result: After 2 days we could observe the growth of the bacteria. In the 1st well which is filled with vinegar the zone of inhibition is 1.8 cm. In the 2nd well which is filled with salt the zone of inhibition is upto 1cm. And in the 3rd well which is filled with sugar has no inhibition of the bacterial growth. Conclusion: The inhibition of the bacterial growth with vinegar is more as compared to other preservatives like salt and sugar and salt shows slight inhibition of bacterial growth than sugar as per the results obtained the sugar has no reactivity even though we have taken the preservatives with the same concentration so we can conclude that the reactivity of vinegar is greater than salt and the reactivity of salt is greater than sugar.