In vitro testing of fish sauce, hot sauce, soy sauce and vinegar for the presence of antimicrobial properties

Date of Publication

1995

Document Type

Bachelor's Thesis

Degree Name

Bachelor of Science in Biology

College

College of Science

Department/Unit

Biology

Abstract/Summary

Fish sauce, hot sauce, soy sauce and vinegar were tested for the presence of antimicrobial properties by utilizing two (2) methods, namely, the disk agar diffusion method and the tube method. The sauces were tested against Candida albicans, Escherichia coli, Salmonella Typhi and Shigella dysentariae. Results showed that all of the three brands of hot sauce and vinegar were able to inhibit the growth of the four test microorganisms in the disk agar diffusion method. Using the tube method, the 2-1 dilution of hot sauce and vinegar completely inhibited the growth of all of the test microorganisms in the test plates. The 2-2 dilution caused a marked decline in the microbial population compared to that of the control except for Mc Cormick completely inhibited the growth of the four test microorganisms after diluting to 2-2. On the other hand, fish sauce and soy sauce did not produce zones of inhibition all of the four test microorganisms using the disk agar diffusion method. However, there was a reduction in the number of C. albicans, Sal. typhi and Sh. dysentariae growing after reacting with the sauce for 18 hours using the tube method. E. coli was not inhibited by the sauce.

Abstract Format

html

Language

English

Format

Print

Accession Number

TU07306

Shelf Location

Archives, The Learning Commons, 12F, Henry Sy Sr. Hall

Physical Description

53 leaves

Keywords

Sauces; Microbial growth; Food--Microbiology; Micro-organisms--Identification; Salmonella; Bacteria--Physiology

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