Spices as natural antimicrobials and anti-biofilm forming agents
Theory and practice
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In addition to their role as flavor enhancer, spices are known antimicrobials found naturally in food products. As various studies have demonstrated that spices have shown promise in serving as anti-biofilm agents, the focus of this book is to provide an insight in what is known so far regarding the antimicrobial and anti-biofilm forming properties of three of the most commonly consummated spices - namely, curcuma, cinnamon and ginger. In addition, we demonstrate in detail how antimicrobial and anti-biofilm forming properties are tested in a common laboratory setting and how results of such as...
In addition to their role as flavor enhancer, spices are known antimicrobials found naturally in food products. As various studies have demonstrated that spices have shown promise in serving as anti-biofilm agents, the focus of this book is to provide an insight in what is known so far regarding the antimicrobial and anti-biofilm forming properties of three of the most commonly consummated spices - namely, curcuma, cinnamon and ginger. In addition, we demonstrate in detail how antimicrobial and anti-biofilm forming properties are tested in a common laboratory setting and how results of such assays are interpreted. Therefore, besides reviewing data published on the benefits of spices on human health, this book provides a foundation for all of those who wish to conduct similar experimental assays.
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