Abstract

Indian spices which are regularly used in foods, on the other hand have great health benefits. Studies also proven that certain spices possess antimicrobial, microbicidal, fungicidal properties. The base of the project goes with this simple antimicrobial property of some selected spices that are: Carom seeds, Clove, Turmeric, Pepper, Nutmeg and Bayleaf

Initially, respective oils were produced by conventional methods using methanol as an extraction solvent for each of the selected spice

 Microorganisms such as Lactobacillus acidophilus and Escherichia coli (E. coli) were isolated from mixed cultures and grown in Nutrient broth which is used as a stock solution. 

 Antimicrobial properties of the above oils were tested against Lactobacillus acidophilus and Escherichia coli (E. coli), using minimum inhibitory concentration technique on the nutrient agar media. The zones of inhibitions were observed for each oil and are measured