Ready-to-Eat types of food items are becoming
very common now-a-days. India has become a hub for
producing a variety of pickled food items. Pickling of food
items allows the formation of lactic acid bacteria which
are very important for the process of fermentation. Thus,
physical conditions like temperature, humidity, acidity
and pH should be maintained to keep the pickles safe. The
variation in environmental condition leads to microbial
growth. Different types of pathogenic bacteria grow at
different levels of pH and acidity. In recent investigation,
some of the microorganisms responsible for the spoilage
of pickles were studied. The present study was
undertaken to make further detailed studies on the
microorganisms responsible for spoilage of pickles and
their control. The samples were collected from different
places and isolated various bacteria that cause spoilage on
pickles and further bacterial strains identified based on
morphological and physiological characters. The clove oil
was collected from essential oil shops in local market and
tested for inhibitory activity against the spoilage bacteria.
The clove oil were also tested for inhibition on pickle
bacteria by agar well diffusion method at different
concentration viz., 16.00, 32.00, 64.00, 128.00, 256.00 μl.
Higher concentration shows higher inhibition zone.
Keywords : Pickles; Clove oil; Bacteria; Food.