MIC of hibiscus wine against common foodborne pathogens

Glossary definitions and references:

Scientific and Ayurvedic Glossary list for “MIC of hibiscus wine against common foodborne pathogens”. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.

1) Wine:
Wine in this context refers to the herbal beverage made from the fermentation of Hibiscus rosa-sinensis petals. The study investigates its potential antimicrobial properties, highlighting the importance of natural alternatives to conventional antibiotics. Wine serves as a medium for extracting beneficial compounds that may inhibit food-borne pathogens.

2) Aureus:
Aureus refers to Staphylococcus aureus, a common bacterial pathogen often responsible for food poisoning and skin infections. Its presence in the study emphasizes the need for effective antimicrobial agents, such as Hibiscus wine, to combat resistant strains and protect public health through natural means.

3) Food:
Food is a central theme in this study, as it relates to the safety and quality of edible products. The research focuses on how Hibiscus wine can inhibit food-borne pathogens, thus contributing to safer food consumption and addressing consumer concerns regarding antimicrobial resistance and foodborne illnesses.

4) Table:
Table refers to the organized presentation of data within the study. Tables summarize the Minimum Inhibitory Concentration (MIC) and zone of inhibition results for the Hibiscus wine against various pathogens. They serve to clearly convey experimental findings and facilitate comparisons, making complex information more accessible.

5) Activity:
Activity in this context pertains to the antimicrobial efficacy of the Hibiscus wine against specific pathogens. The study measures biological activity based on the wine's ability to inhibit growth of harmful microorganisms. Understanding this activity is crucial for validating the wine's potential health benefits and applications.

6) Study (Studying):
Study represents the overall research conducted to investigate the antimicrobial properties of Hibiscus rosa-sinensis wine. It entails a systematic approach including experimentation, data collection, and analysis to evaluate the wine's efficacy against food-borne pathogens, ultimately aiming to contribute valuable insights to food safety.

7) India:
India is the geographic context in which this study was conducted. It highlights the country's diverse available natural resources like Hibiscus flowers. The research also sheds light on regional practices related to herbal medicine and natural remedies in Indian culture, emphasizing local relevance in the field of herbal studies.

8) Agriculture:
Agriculture is relevant as it relates to the cultivation of Hibiscus rosa-sinensis plants used in the study. The research points to the significance of agricultural practices that produce not only food but also medicinal plants, aiming towards sustainable approaches in using agricultural products for health benefits.

9) Science (Scientific):
Science represents the systematic body of knowledge from which this study is derived and methods employed. The study utilizes scientific principles to explore the antimicrobial properties of the herbal wine, employing rigorous methodology to ensure reliability and validity of findings in relation to food safety.

10) Sugar:
Sugar is an important ingredient in the fermentation process of brewing Hibiscus wine. It provides the necessary substrate for yeast metabolism, which converts sugar into alcohol and other compounds. The level of sugar also affects the flavor and preservative qualities of the final wine product.

11) Glass:
Glass refers to the laboratory equipment used throughout the experiment, including beakers and test tubes for fermentation and microbial testing. Ensuring proper sterilization of glassware is critical to avoid contamination and ensure accurate results in microbial studies, reflecting the importance of lab practices.

12) Water:
Water is a solvent in which the hibiscus petals are boiled to extract their compounds for wine preparation. In studies concerning microbial inhibition, the purity of water impacts the integrity of the experimental process, emphasizing the role of high-quality water in preparing samples.

13) Antibiotic (Antibacterial):
Antibiotic relates to conventional medical treatments for bacterial infections. The study's exploration of Hibiscus wine's antimicrobial properties positions the herbal product as a potential natural alternative to traditional antibiotics, addressing the rising concern over antibiotic resistance in pathogens.

14) Discussion:
Discussion reflects the section of the paper where results are interpreted and contextualized within existing literature. It offers insights into the implications of findings, potential applications, and limitations of the research, serving as a critical component of scientific discourse.

15) Substance:
Substance refers to the active compounds present in Hibiscus petals that contribute to the antimicrobial effects observed in the study. The identification of these substances, such as flavonoids and polyphenols, is critical for understanding the mechanism of action and potential therapeutic applications.

16) Flavonoid:
Flavonoid is a type of polyphenolic compound with known antioxidant and antimicrobial properties found in Hibiscus. These compounds are significant in the study as they relate to the wine's efficacy against pathogens, highlighting the nutritional and medicinal value of Hibiscus extracts.

17) Disease:
Disease is relevant as the study targets specific food-borne pathogens associated with infections and food poisoning. By demonstrating the inhibitory effects of Hibiscus wine, the research addresses an important public health concern, showcasing potential natural interventions for preventing food-related diseases.

18) Shukla (Sukla):
Shukla refers to Dr. Sangeeta Shukla, one of the authors and advisors for the study. Her role indicates the importance of mentorship and collaboration in conducting rigorous research. The acknowledgment of contributors highlights the collaborative nature of scientific inquiry.

19) Medium:
Medium in this context refers to the growth environment for the yeast and bacteria used in experiments. The selection of appropriate culture medium is essential for supporting microbial proliferation, significantly influencing the outcome and reliability of the antimicrobial assessments.

20) Cotton:
Cotton is mentioned as a material used in the study to filter and ventilate fermentation containers. Its role in the experimental setup underscores the importance of maintaining sterile conditions during fermentation, which is crucial for accurate experimentation and avoiding contamination.

21) Surrounding:
Surrounding pertains to the environmental conditions in which the Hibiscus plants grow. Understanding these conditions, such as soil quality and climate, can impact the efficacy of extracting medicinal properties, aligning with the theme of utilizing natural resources for health benefits.

22) Collecting:
Collecting refers to the process of gathering Hibiscus petals for the study. This step is crucial as it ensures that adequate material is obtained for fermentation and subsequent testing, emphasizing the need for standardized methods in sample preparation.

23) Container:
Container signifies the vessels used for fermentation and microbial testing. The type and sterilization of containers are crucial for ensuring uncontaminated conditions are maintained during experiments, which affects the integrity of the results and the study's findings.

24) Chandra:
Chandra refers to Prof. (Dr.) Ramesh Chandra, the Dean of Warner School of Food and Dairy Technology. His recognition in the study emphasizes the significance of academic leadership in facilitating research and ensuring that appropriate resources and guidance are available for successful investigations.

25) Species:
Species pertains to the biological classification of the Hibiscus plant, specifically Hibiscus rosa-sinensis. Understanding the specific species involved is essential for recognizing its unique properties and potential applications in both culinary and medicinal contexts, promoting biodiversity research.

26) Family:
Family refers to the taxonomy of Hibiscus rosa-sinensis, which belongs to the Malvaceae family. The classification provides insights into related species and their traits, linking the study's findings to a broader context in botany and the use of plants in traditional medicine.

27) Animal:
Animal in this context references the importance of understanding interactions between herbs like Hibiscus and various organisms, including humans. The study considers the implications of using natural antimicrobials in both human health and animal husbandry, promoting sustainable practices.

28) Powder:
Powder refers to the state of Hibiscus petals prior to extraction. The use of powdered petals facilitates better extraction of active compounds during the wine-making process, emphasizing the importance of preparation techniques in maximizing the therapeutic potential of plant materials.

29) Filling (Filled):
Filled indicates the process of adding the Hibiscus wine into wells for antimicrobial testing. This step is critical to ensure accurate measurement of the antimicrobial effects demonstrated in the study, highlighting the methodologies employed to assess the wine's effectiveness against pathogens.

30) Wool:
Wool is mentioned in the context of venting fermentation containers. Its role is to allow gas exchange while preventing contamination, illustrating the necessity of applying effective materials during fermentation processes to maintain the purity and reliability of the experimental results.