Antimicrobial Investigation of Cinnamon Powder Against Escherichia coli and Geobacillus stearothermophilus
By
Matthew Ayitah and Manuel F. Varela
Eastern New Mexico University, Biology Department

ABSTRACT
Microorganisms are typically responsible for the spoilage of food. Inhibition of these microbes can be done mostly through chemical treatment, heat treatment, and treatment with plant extracts. Using plant extracts enables the food to enrich its nutritional value, and the antimicrobial properties of the plant help inhibit the microbes. Cinnamon is a common species that is used in the preparation of food globally; known to have antioxidant, anti-inflammation, antimicrobial, and antidiabetic properties. The study surmised that cinnamon extract has antimicrobial properties against E. coli, E. coli KAM32, and G. stearothermophilus. Ethanol extract from cinnamon powder was tested for antimicrobial activity against Gram-negative bacteria, such as E. coli, E. coli KAM32, and the Gram-positive thermophilic bacteria, G. stearothermophilus, using the agar well diffusion method and Kirby-Bauer method. The highest mean zone of inhibition on G. stearothermophilus for both techniques was observed when the concentration of the extract was 200 mg/ml. The 200mg/ml concentration activity for the agar well diffusion method was 19.7 ± 0.6, and for the Kirby Bauer method was 16.0 ± 0.0. The ethanol cinnamon extract was effective against the G. stearothermophilus regardless of the technique used.

Keywords: Antimicrobial, Cinnamon, Escherichia coli, Geobacillus stearothermophilus