In vitro testing of fish sauce, hot sauce, soy sauce and vinegar for the presence of antimicrobial properties

• Main Author: Castro, Katherine Gay N.
• Format: text
• Language: English
• Published: Animo Repository 1995
• Subjects: Sauces; Microbial growth; Food > Microbiology; Micro-organisms > Identification; Salmonella; Bacteria > Physiology
• Online Access: https://animorepository.dlsu.edu.ph/etd_bachelors/1329
• Institution: De La Salle University

Fish sauce, hot sauce, soy sauce and vinegar were tested for the presence of antimicrobial properties by utilizing two (2) methods, namely, the disk agar diffusion method and the tube method. The sauces were tested against Candida albicans, Escherichia coli, Salmonella Typhi and Shigella dysentariae. Results showed that all of the three brands of hot sauce and vinegar were able to inhibit the growth of the four test microorganisms in the disk agar diffusion method. Using the tube method, the 2-1 dilution of hot sauce and vinegar completely inhibited the growth of all of the test microorganisms in the test plates. The 2-2 dilution caused a marked decline in the microbial population compared to that of the control except for Mc Cormick completely inhibited the growth of the four test microorganisms after diluting to 2-2. On the other hand, fish sauce and soy sauce did not produce zones of inhibition all of the four test microorganisms using the disk agar diffusion method. However, there was a reduction in the number of C. albicans, Sal. typhi and Sh. dysentariae growing after reacting with the sauce for 18 hours using the tube method. E. coli was not inhibited by the sauce.