Published Paper Details:

Myristica fragrans Houtt. commonly known as Nutmeg (Family: Myristicaceae) is a widely used food spice and flavouring agent. The nutmeg tree is important for two spices derived from the fruit: nutmeg and mace. Food items get contaminated very easily by microorganisms. Myristica fragrans Houtt is known to exhibit some antibacterial properties. The present study aims to evaluate the anti-bacterial activity of extracts of Myristica fragrans Houtt on common food contaminating bacteria like Bacillus cereus and Staphylococcus aureus. Cold extracts of Nutmeg were prepared by using 70%Ethanol and 70% Chloroform as solvents on rotary shaker for five days. All the extracts were then evaporated on flash evaporator and residue thus obtained was reconstituted in DMSO (Dimethyl sulfoxide). The extracts thus obtained were considered to be 100% extract for both ethanol residue and chloroform residue. These extracts were converted into three dilutions namely 1%, 10% and 100% using DMSO as vehicle. The above mentioned dilutions were utilized to assess antimicrobial activity by agar well diffusion method. It was observed that 10% Chloroform and 10% Ethanol extract inhibited growth of Bacillus cereus and Staphylococcus aureus. Comparison of the inhibition pattern for chloroform and ethanol extracts exhibited greater zone of inhibition as the concentration increased from 1% to 100%. However, 10%Chloroform extract was found to be more effective against Staphylococcus aureus and Bacillus cereus than 10%Ethanol extract. The MIC studies revealed that ethanolic extract was more potent in inhibition of Bacillus cereus and Staphylococcus aureus.