Paper Details

Name: Shrinidhi M, Bharathi Prakash, Sumangala C H, G. D Khedkar, Deekshitha, Maithri P. V, Prathika, Ushalatha B, Divya, Yamuna, Chandana H.C, Mahsoosa, Archana P. P, Shrikavya, Bhagyashree
Email: bharatprakash21@gmail.com
Country: India

Year: 2020
Volume: Volume-7 Issue-2 (July-December)
DOI: http://doi.org/10.5281/zenodo.4308438

Chilli is an economically important, high valued spice worldwide. The main objective of this study is to determine the antibacterial effects of aqueous chilli extract and processed chilli sauces by well diffusion Method. In this aspect, a study for antibacterial effects of three locally available chiliesandsixchilli sauces collected from Mangaloreregionhas been carried out against BacillussubtilisandE. coli.The chillies used for this study wereGadhari chilli –red, green and long green chilli. Following the standard procedure the aqueous chilli extracts and chilli sauce were processed against test organism on Muller Hinton Agar and EMB agar for E.coli. The results indicated that aqueous extract of red bird eye chilli was more antibacterial against Bacillus than E.coli.Amongthe chilli sauces, all the six brands showed antibacterial activity against both the organisms than aqueous extract.Redchillisauce ofBrand D was more effective against both Bacillus subtilisandE. coli.It clearly indicates that preservativesin the processed chilli sauce might beantibacterialagainstE.coli,in addition to the active component of chillies.E.coli, is essential to condition the gut and for digestion.Natural aqueous chilli extract is safe for the E.colithereby restoring the gut normal flora on its consumption. Processed chilli sauce can be negative to the gut flora due to its inhibitory action probably also due to its preservatives.