The Development of Antimicrobial and Food Preservative Agents from the Combination of Emprit Ginger (Zingiber officinale var. amarum) and Nisin

Abstract

Salmonella typhimurium, Eschericia coli, Pseudomonas fluorescense, and Aspergillus niger are common contaminants in food. Microbial contamination in food may lead to food spoilage and foodborne diseases. The development of new antimicrobial agent, especially from natural resources is needed to prevent microbial contamination. In this study, 0.0625, 0.125, 0.25, 0.5, 1, 2% (v/v) ginger (Zingiber officinale var. amarum) essential oil (EO) was combined with 62.5, 125, 250, 500, 1000, and 2000 IU of nisin to inhibit the growth of S. typhimurium, E. coli, P. fluorescens, and A. niger. Microdilution method was used to identify the Minimum Inhibitory Concentration (MIC) of that combination. Combination of 62.5 IU and 0.125% could inhibit the growth of A. niger, 62.5 IU and 1% EO inhibited the growth of E. coli and Pseudomonas fluorescens, and 62.5 IU added with 2% EO was able to inhibit the growth of S. typhimurium. The effect of combination was analysed by comparing the concentration of nisin or EO needed to inhibit the growth of microorganism with the concentration of combinated nisin and EO. The combination showed indiffence effect on Bacillus cereus, on Aspergillus niger it showed partial synergist effect, and on Salmonella typhimurium, Staphylococcus aureus, Pseudomonas fluorescens, Eschericia coli it produced antagonistic effect. The use of nisin, ginger EO, and the combination of ginger and nisin can be used as one of the alternative of antimicrobial agent and food preservative agent since it can inhibit the growth of food spoilage microorganisms and foodborne pathogen.