Journal of Food Microbiology

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Research Article - Journal of Food Microbiology (2022) Volume 6, Issue 5

REVIEW ON ANTIMICROBIAL MECHANISMS OF SPICES - ESSENTIAL OIL CONSTITUENTS

Spices have been employed as a flavoring and coloring agents. Essential oils of spices have wide antimicrobial functions. Specific constituents of the essential oils inhibit the synthesis of bacterial cell division proteins, cell membrane depolarization, decrease adenosine triphosphate and disturbing the ionic equilibrium. In the fungal species, the constituents of essential oils decrease the ergosterol synthesis interact with delta-14-sterol reductase, affecting mitochondrial enzymes and accelerating the telomere shortening. Present review discussed the antibacterial and antifungal mechanisms of spices ‘essential oil constituents’.

Author(s): Mangamma Boya, Soni Komal Laxman, Yugesh Kannth N, Sundara Barathi K, Naveen Saji, Nethavath Akesh, Prateek Ekbote, Usha Amane, Jeepipalli Syam PK*

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