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Spicy Inhibitors

1) If you lived in a tropical region of India without refrigeration, which spice would you use most often in your cooking and WHY?

2) Which spice (Black Pepper Agar, Chili Powder Agar, Cloves Agar) would be least effective in controlling microbial growth of Saccharomyces cerevisiae? WHY?

3) Why would spices have anti-microbial properties?

4) Would the spices in #2 have different effects on bacterial vs. fungi or would both groups of organisms react to the spices in the same way? (Bacteria are Bacillus cereus, Escherichia coli, & Pseudomonas flrorescens & Fungi are Penicillium notatum and Saccharomyces cerevisiae).

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