International Science Community Association International Research Journal of Biological Sciences 2278 - 3202 1 4 2012 08 10 Antibacterial Activity of Acetone and Ethanol Extracts of Cinnamon (Cinnamomum zeylanicum) and Ajowan (Trachyspermum ammi) on four Food Spoilage Bacteria 7 11 EN Swaminathan C. 1 Tamil Nadu Agricultural University, Agricultural College and Research Institute, Madurai – 625 104, TN, INDIA VijendraRaoR. 2 Wood Properties and Uses division, Institute of Wood Science and Technology, Bengaluru – 560 003, Karnataka, INDIA Shashikala S. 3 Masih Usha 1 Department of Botany, Mata Jija Bai Govt. Girls P.G. College, Indore, MP, INDIA ShrimaliRagini 2 Department of Microbiology, I.K. Science College Indore, MP, INDIA Naqvi S.M.A 3 Department of Botany, I. K. Science College Indore, MP, INDIA > Research Paper 2012 4 16 2012 08 10 The in vitro antibacterial activities of two spices cinnamon bark (Cinnamonum zeylanicum) and Ajowan fruits (Trachyspermum ammi) ethanol and acetone extracts has been evaluated against two gram negative food spoilage bacteria Pseudomonas sp., Escherichia coli and two gram positive bacteria Bacillus subtilis and Staphylococcus aureus. The in vitro antibacterial activity was performed by disc diffusion method. Ethanol extract of cinnamon and ajowan revealed an antibacterial activity against Pseudomonas sp., whereas acetone extract of spices exhibited highest activity against Escherichia coli. Acetone extract of cinnamon and ajowan showed no activity against Staphylococcus aureus and Bacillus subtilis. The results obtained in the present study suggest that the ethanol extract of cinnamonum zeylanicum and trachyspermum ammi revealed a significant scope to develop a novel broad spectrum of antibacterial herbal formulation and can be used for cooked food preservation. Copyright@ International Science Community Association