SUSCEPTIBILITY OF MICROORGANISMS TO CERTAIN FOOD ADDITIVES

Abstract

In this work, the sensitivity of microorganisms to a number of traditional food additives used in Uzbek national cuisine is studied: coriander, zhambil, black cherry seed extract (sedana) and barberry. The study was conducted in vitro using the disco diffusion method. The object of the study was 17 groups of microorganisms classified into gram-positive cocci, Gram-negative rods and fungi. The results showed that all the studied additives exhibit antimicrobial activity to varying degrees, depending on the concentration. The most pronounced bacteriostatic effect was found in extracts from "barberry", while "Coriander" had an effect mainly on the coccoid flora. The additive "zhambil" showed activity against cocci and gram-negative rods, but proved ineffective against fungi of the genus Candida. Thus, the investigated food additives can be considered as potential natural antimicrobial agents.