Antibacterial Activity of Formulated Fish Snack from Bacterial Cellulose

The antimicrobial activities of Eugenia caryophyllus (Clove) and Zingiber officinale Roscoe H (Ginger) extracts were studied for the antimicrobial activities in bacterial cellulose fish snacks in order to extend the shelf-life without adding the synthetic preservative. The extracts of clove and ginger were concentrated and tested for the minimum inhibition concentrations (0-100%) against pathogenic bacteria: Eschericia coli, Salmonella typhimurium and Staphylococcus aureus: Both species exhibited remarkable bacteriostatic and bactericidal activities. The bacterial cellulose fish snacks were then formulated from the mainly mixtures of fish meat and bacterial cellulose derived from Acetobacter xylinum TISTR 998 (75%: 25%) supplemented with the extracts of clove and ginger in the ratio of 0, 5 and 10%. Results showed that both extracts addition significantly reduced the microbial growth with significantly difference (p<0.05) in aerobic plate count over 8 days when compared with control. Nutritional values of formulated fish snack as protein, fat, carbohydrate were analyzed. Physical characteristic in terms of color of formulated fish snacks was also reported in the CIELAB system. Water activities and moisture content changes over the storage period were recorded. Sensory analysis indicated that 10% added ginger extract had a significant stronger flavor than the other bacterial cellulose fish snack formulations. Results suggest that herbal extract are the alternative method to preserve the fish meat derived product.