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<p>This study focused on the reference to the flour as natural anti-microbial additives of mustard and fenugreek seed flour mixes as real spoilage microorganisms.Particularly in their ability to inactivate S. aureus and E. coli, which are used as indicators of foodborne pathogens. Various combinations of mustard (M1 = 1.06&#xa0;g, M2 = 2.99&#xa0;g, M3 = 4.93&#xa0;g) and fenugreek seed flour (F1 = 0.57&#xa0;g, F2 = 1.83&#xa0;g, F3 = 3.09&#xa0;g) were tested, based on survey data. The two strains of bacteria were obtained from the Ayder Comprehensive Referral Hospital Microbiology lab with a load of 8.2 Log CFU/ml (McFarland standard)). Each strain was inoculated separately into treated samples of 50&#xa0;ml of distilled water and 50&#xa0;g of butter. Controls included distilled water and butter without any spices and inoculated bacteria. Over 24 days treated samples were evaluated with four-day intervals at 6th, 10th, 14th, 18th, 22th and 26th days of enumeration. The order of bacterial resistance was assessed by the value required to reduce to minimum levels of against prepared spice ratios were expressed as follows M1F1 &gt; M1F2 &gt; M1F3 &gt; M2F1 &gt; M2F2 &gt; M2F3 &gt; M3F1 &gt; M3F2 &gt; M3F3. When compared for both bacteria E. coli was highly sensitive whereas S. aureus was found to be less sensitive at a given concentration. The antimicrobial effects of the spices were higher at M3F3 for both strains and the bacterial load obtained after twenty-four days of preservation in distilled water and butter-treated samples are; 0.32 ± 0.61, 0.11 ± 0.55 Log CFU/ml in distilled water and 1 ± 0.18 and 0.36 ± 0.52 Log CFU/ml in butter respectively, in here significant differences was occurred (<i>p</i> &lt; 0.05). Even though M3F3 has a high antibacterial effect it was not accepted in the organoleptic quality. However, samples treated with M1F3 showed a decent antimicrobial effect, and the organoleptic qualities were accepted. Moreover, S. aureus and E. coli loads after twenty-four days of preservation were counted as 1.41 ± 1.41and 1.37 ± 0.22 Log CFU/ml in distilled water and 1.47 ± 0.17 and 1.76 ± 0.32 Log CFU/ml in butter respectively there was significant difference at a given spices <i>p</i> &lt; 0.05. These viable bacteria obtained were below the European Union recommended limit is below 5 Log CFU/ml for S. aureus in milk, 3 Log CFU/g in butter and for E. coli is below 5 Log CFU/ml in milk and 4 Log CFU/g in butter. From this, M1F3 can be an effective anti-microbial additive for the reduction of bacteria strains.</p>

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Antimicrobial properties and potential applications of flour mix of mustard and fenugreek seeds on cow butter in Mekelle, Tigray, Ethiopia

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  • 发表日期：

    2025年11月17日

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  • Ftwi Gebremedhin Kidane,
  • Lijalem Tareke Weldeabezgi,
  • Teklebrhan Welday Atsbha,
  • Gebrehiwot Gidey Gebrekrstos

摘要

This study focused on the reference to the flour as natural anti-microbial additives of mustard and fenugreek seed flour mixes as real spoilage microorganisms.Particularly in their ability to inactivate S. aureus and E. coli, which are used as indicators of foodborne pathogens. Various combinations of mustard (M1 = 1.06 g, M2 = 2.99 g, M3 = 4.93 g) and fenugreek seed flour (F1 = 0.57 g, F2 = 1.83 g, F3 = 3.09 g) were tested, based on survey data. The two strains of bacteria were obtained from the Ayder Comprehensive Referral Hospital Microbiology lab with a load of 8.2 Log CFU/ml (McFarland standard)). Each strain was inoculated separately into treated samples of 50 ml of distilled water and 50 g of butter. Controls included distilled water and butter without any spices and inoculated bacteria. Over 24 days treated samples were evaluated with four-day intervals at 6th, 10th, 14th, 18th, 22th and 26th days of enumeration. The order of bacterial resistance was assessed by the value required to reduce to minimum levels of against prepared spice ratios were expressed as follows M1F1 > M1F2 > M1F3 > M2F1 > M2F2 > M2F3 > M3F1 > M3F2 > M3F3. When compared for both bacteria E. coli was highly sensitive whereas S. aureus was found to be less sensitive at a given concentration. The antimicrobial effects of the spices were higher at M3F3 for both strains and the bacterial load obtained after twenty-four days of preservation in distilled water and butter-treated samples are; 0.32 ± 0.61, 0.11 ± 0.55 Log CFU/ml in distilled water and 1 ± 0.18 and 0.36 ± 0.52 Log CFU/ml in butter respectively, in here significant differences was occurred (p < 0.05). Even though M3F3 has a high antibacterial effect it was not accepted in the organoleptic quality. However, samples treated with M1F3 showed a decent antimicrobial effect, and the organoleptic qualities were accepted. Moreover, S. aureus and E. coli loads after twenty-four days of preservation were counted as 1.41 ± 1.41and 1.37 ± 0.22 Log CFU/ml in distilled water and 1.47 ± 0.17 and 1.76 ± 0.32 Log CFU/ml in butter respectively there was significant difference at a given spices p < 0.05. These viable bacteria obtained were below the European Union recommended limit is below 5 Log CFU/ml for S. aureus in milk, 3 Log CFU/g in butter and for E. coli is below 5 Log CFU/ml in milk and 4 Log CFU/g in butter. From this, M1F3 can be an effective anti-microbial additive for the reduction of bacteria strains.