The effects of spices on the growth of microorganism

Speakers: 許耕嘉 陳詠暄Teacher: 許慶文

Purpose of the study

• Study the effects of different spices on inhibiting the growth of microorganism

• Observe the growth of microbes to enable the identification and characterization of the microbes.

Materials and Apparatus• Garlic • Hot pepper• Giant white radish• Ginger• Onion• Water • Petri dish• Blender• thermostatic container• SDA medium

Methods

• Chop up hot pepper into pieces in a blender• Put 3 grams of it into petri dish and mix it with

20g of the SDA medium• Put it in a thermostatic container and set the

temperature at 30 degrees Celsius• Observe the growth of microorganism for 7 days• Change hot pepper into ginger, garlic, giant white

radish, onion, and repeat the above steps

The effects of spices on inhibiting the growth of microorganisms

• Control group White radish Ginger

Onion Garlic Hot pepper

A closer look at the microorganisms1. 2.

Two types of microorganisms The white hypha appear

Future study

• Cultivate different kinds of microorganisms and study the effects that different spices have on each of them.

• Explore the factors in the growth of microorganisms and investigate the strategies fungi use in face of competition

• Analyze the chemical compositions of different spices and find the properties that inhibit the growth of microorganisms.

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