Antibacterial Eftects of Spices on Fermented Meat

Garlic and coriander were examined to determine their antibacterial and promotional activity against various bacteria. By paper disc diffusion, was admitted some inhibition of spoilage and pathogenic bacteria. Garlic revealed its antibacterial activity against in order of Staphylococcus aureus. Bacillus subtilis. Escherichia coli and Pseudomonas fragi. While coriander demonstrated an antibacterial activity against Bacillus subtilis. Sta-phylococcus aureus. Escherichia coli and Pseudomonas fragi in orderly. Neither spice showed any inhibitory effect against Lactobacillus plantarum and ediococcus pentosaceus. In liquid medium, they promoted the growth of both Lactic acid bacteria cultures, but there was inhibition of the growth of some spoilage and pathogenic bacteria. In beef patties, the addition of both spices resulted in the inhibition of some spoilage bacteria, however, there was activation of the growth of Lactic acid bacteria. The results indicate that the use of garlic and coriander in fermented meat could encourage an optimal fermentation process and depress the presence of spoilage and pathogenic bacteria.