Antibacterial Activity of Habanero Chili Sauces against Selected Pathogenic Bacteria

Abstract

Aim of this study was researched antibacterial activity of habanero chili sauces against selected pathogenic bacteria, as Escherichia coli, Bacillus thuringiensis, Yersinia enterocolitica and Salmonella enterica subsp. Typhimurium. Antibacterial activity of chili sauces was determined by two-fold broth microdilution methods in 96 well plates. Determination of microbial density before and after experiment was measured by ELISA reader and measured values were counted out. Absorbance differences which were greater than 0.05, it were considered as bacterial growth. The best antibacterial activity of chili sauce had against Salmonella enterica subsp. Typhimurium (33 %) and Yersinia enterocolitica(16.65 %). Other concentration has weaker inhibition effect to growth of bacteria. Also chili sauces have weaker antibacterial effect against Escherichia coli and Bacillus thuringiensis. This experiment confirms that habanero chili sauces have antibacterial activity and it showed the next possibilities to study of antimicrobial activity of habanero chili sauces.

Keywords

• antibacterial activity
• habanero chili sauces
• pathogenic bacteria