Spices as natural antimicrobials and anti-biofilm forming agents. Theory and practice

      Аннотация: 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.

Ключевые слова: herbal spices, antimcrobials, Biofilms, Microbiology