Spices are indispensable components of various cuisines since ancient times and are considered as rich source of bio-active compounds.The main objective of this study was to determine the antibacterial property of aqueous extracts of common spices used in Kacchila such as garlic, ginger and turmeric.After washing and cleaning separately, aqueous extracts were extracted from each spice with suitable method. Antibacterial activity of aqueous extracts of each spice was evaluated by using agar well diffusion assay and paper disc diffusion assay against test bacteria isolated from buff meat used to make Kachhila. MIC value of each spice was evaluated against all bacterial isolates.Total bacterial count (CFU/g) of prepared Kachhila was determined in each 30 mins interval up to 150 mins to reveal antibacterial activities of spices used in Kachhila.The antibacterial effect of aqueous extract of garlic extract was found to be the stronger in comparison, followed by turmeric and ginger against test bacterial isolates.The MIC of individual spice extract was found to be 125 to 4000 µl/ml against all the test bacteria. Spices used in Kachhila revealed that bacterial load decreased with time.

Shiv Nandan Sah, titulaire d'une maîtrise en microbiologie au département central de microbiologie de l'université de Tribhuvan, est professeur adjoint au campus central de technologie de Dharan, à l'institut des sciences et technologies de l'université de Tribhuvan, au Népal. Il participe à des activités de recherche en plus de son enseignement. Il a publié plusieurs travaux de recherche.