Some of the types of coliforms, aerobic mesophilic spore formers yeasts and moulds present in spices.

Abstract

Coliforms, aerobic mesophilic spore formers, yeasts, and moulds commonly occur in spices.
\nSamples ofcardamon, coriander, mustard, black pepper, ginger (dry), red chillies, fennel, chilly powder,
\ncumin, turmeric, bishops weed, garlic, onion (dehYdrated), and fenugreek obtained from some of the
\nspice markets were examined. Co1iforms (o-2400!g) belonged to Eschen'a coli, Aerobacter
\naerogelU?S, and intermediate types. Aerobic mesophilic spore formers related to Bacillus subtilis,
\nRaell/us pOIYIIlYXa, Bacillus panfothaJItfclIS, Raell/us cereus, and Bacillus lichim1ormis. Some of the yeast
\nencountered were of the Candida type. Among moulds, Penfcilh"ulll, Aspergillus niger, Aspergillus
\nory:zae, and Trichoderma were present. The role of these organisms in spoilage has been indicated.