Antibiofilm Activity of Ginger (Zingiber officinale) Extracts In Vitro and Food Model
Saeed Akbari, Zohreh Didar, Mohsen Vazifedoost, Bahareh Hajirostamloo, Mahnaz Mohtashami
Abstract
The present study aims at investigating the antibiofilm activity of two various ginger (Zingiber officinale) extracts in comparison to peracetic acid in broth culture and food model against pathogenic bacteria. The GC-MS analysis proved that the major components in the subcritical water extract of ginger were Zingerone (28.99%) and cis-6-shogaol (22.1%), while in the aqueous-ethanolic extract was Gingerol (28.404%) and Zingiberene (11.954%). According to the results, ginger subcritical water extract in a concentration of 50% (V/V) had the highest antibiofilm activity, and no significant difference was observed with peracetic acid (0.5%). However, similar results were obtained regarding the antibiofilm activity of the ginger extracts in both environments (broth culture and fish extract as a food model). The gram-positive B.subtilis bacterium was more susceptible to ginger extracts than the gram-negative P.aeruginosabacterium. In conclusion, ginger subcritical water extract could be recommended as a natural and safe antimicrobial compound with antibiofilm potential in the food industry.