Inhibitory Activity of Gaycyrrhiza glabral’s Extract Against Microorganisms and its Use to Prolonging Food Preservation Period

The purpose of the current investigation was to determine how ready isolates of bacteria and fungus were affected by the licorice extract (Aqueous extract of Gaycyrrhiza glabral ). extending muffin’s shelf life testing the elements (iron, potassium, calcium) (80, 30, 35.0) ppm as well as the moisture, ash, fat, protein, and carbs (0.004, 6.97, 0.86, 5.64, 86.53%) in the roots of the licorice plant. Using the digging diffusion method, the aqueous extract of powdered licorice root was prepared by distilling water, and its activity was evaluated against three types of bacteria: Escherichia coli, Staphylococcus aureus , and Bacillus Cereus . The findings demonstrated that the extract’s inhibitory action differed significantly (P<0.05) across bacterial and fungal isolates. To evaluate the extract’s in vivo efficacy in muffin production, a 20% concentration of the aqueous extract was chosen. The two muffin treatments in the study were treated with 20% concentration of aqueous extract (A) and compared to the control treatment (B) that did not receive any additions for preservation periods of 1, 4, 8, 15, and 22 days. According to microbial tests done on the muffins, the aqueous extract killed bacteria. Performing a sensory examination of the muffin transactions (A, B), it was found that all sensory features (P < 0.05) were similar, with the exception of flavor and overall receptivity.