Is Cinnamon an Effective
Bacteria Killing Agent ?
Effects of Cinnamon on E-coli and Pseudomonas fluorescence
Yaken Ameen
Morjan Rahhal
Introduction
❖ Historians have found spices and herbs used as preservatives and
medicines since ancient times. [1]
❖ Scientists have found direct correlation between increasing
concentrations of cinnamon and the decreasing of bacterial growth rate
of E.coli [2]
❖ Our goal was to repeat the experiments found in literature with different
techniques and additional bacteria.
Preliminary Experiments: Stage 1
In our first stage of experiments, we performed triplets of diluted
cinnamon concentrations using low salt LB and evaluated growth curves
obtained from the using the Bioscreen C.
Preliminary Data: Stage 1
Cinnamon Concentration vs. Max Growth
1.8
P.fleur
Ecoli
80
1.443
1.377
70
1.444333
1.336
50
1.59466
1.391
20
1.74633
1.357
0
1.583
1.447
1.7
Max Growth
Concentration (%)
P.fleur
Ecoli
1.6
1.5
1.4
1.3
1.2
0
20
40
60
80
Cinnamon Concentration (%)
100
Experiment: Stage 2
In our second stage of experiments, we composed triplet T-streaked,
low salt, agar plates with different concentrations of cinnamon.
“Melting” the Cinnamon using the steamer to assure consistency.
Pouring Cinnamon into approximately 70 plates
Plates loaded with 0%-5% Cinnamon Concentrations
Experimental Data: Stage 2
Concentration %
0
0.00016
0.008
0.04
0.2
1
5
E-coli (mm)
53.5
42.8125
33.4
31.166
19.571
0
0
P. fluorescence (mm)
121
46.66
39.33
30.571
16.8
8
6
Colony Diameter (mm)
Cinnamon Concentration vs. Bacteria
Growth
120
100
80
60
40
E-coli
P. fluorescence
20
0
Cinnamon Concentration
Progression of E-coli death
Progression of P. fleur. death
Conclusion: What’s next?
Yes, cinnamon is an effective bacterial killing agent when it comes to
P.fluorescens and E. coli.
What does the future hold?
•
•
Testing cinnamon’s antibacterial effects on other bacteria species.
Manufacturing useful antimicrobial products using cinnamon Ex. Soil
treatments, food wrapping, gum, toothpaste etc.
References
[1] Mccormickscienceinstitute.com. 2013. McCormick Science
Institute - History of Spices. [online]. Available at: http://
www.mccormickscienceinstitute.com/Spice-Landing/Historyof-Spices.aspx [Accessed: 21 Nov 2013].
[2] Ceylan, E. (2003). Antimicrobial Activity of Spices Against
Escherichia Coli O157:H7 and their Application in Solid and
Liquid Foods. [online]. Available:
http://202.28.199.34/multim/3113937.pdf. [Accessed: 21
Nov 2013]
Final Exam: Study Session
Final Exam: Study Session
Who: Everyone!
What: Lets go over the final together and collaborate before
turning it in.
When: Saturday 12.7.13 from 12pm-4pm (feel free to drop in
and out)
Where: DH Hill, 2nd Floor Large Group Study Room
Why: To make Dr. Brown proud and ace this exam!