Effect of spices and herbs on the growth of Pichia burtonii DA 69, and Saccharomyces cerevisiae Biot 88 using the application of Plackett-Burman screening design

• Main Author: Phisit Seesuriyachan
• Format: Journal
• Published: 2018
• Subjects: Biochemistry, Genetics and Molecular Biology; Chemistry; Materials Science; Mathematics; Physics and Astronomy
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=78649782746&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/49752
• Institution: Chiang Mai University

The aim of the present study was to screen the effect of thirteen spices and herbs on the growth of Pichia burtonii DA69, and Saccharomyces cerevisiae Biot 88. The two strains of yeast were isolated from a locally produced Chinese yeast cake, or lookpang in Phrae province. After applying the Plackett-Burman experimental design and linear regression model analysis, it was determined that only six spices and herbs showed a major affect on the growth of the strains. Alpinia galangal (Galangal), Myristica fragrans (mace), and Elettaria cardamomum (Cardamom) had a powerful inhibition of the growth of Pichia burtonii DA 69. For the strain Biot 88, Elettaria cardamomum (Cardamom), and Zingiber offinale (Ginger) inhibited the growth, whereas Cinnamomum zeylanicum (Cinnamon) and Piper nigrum (Pepper) supported the growth.