Inhibition of Salmonella typhimurium and Escherichia coli by fermented flour of finger millet (Eleusine coracana)

The inhibitory effect on Salmonella typhimurium and Escherichia coli of prolonged incubation (0-48 h) by finger millet flour fermented for varying time periods (0, 12, 18, 24 and 48 h) was tested. S. typhimurium was completely inhibited (100%) in 12 h by the 24 and 48 h and after 48 h by the 12 and 18 h fermented samples. Escherichia coli was less inhibited than S. typhimurium, as the 48 h fermented sample showed about 50% inhibition in 12 h and 100% at 48 h. Inhibition of both pathogens was more effective after a longer period of fermentation, suggesting that metabolites produced by the fermenting microbes play a role in this effect. The unfermented millet sample (0 h) also inhibited the pathogens on prolonged incubation for 48 h.