Determination the effects of capsaicin on the growth of pure cultures of rumen bacteria

Abstract

Capsaicin that is a major pungent component of red pepper is widely used as food additive and considered to be an antimicrobial factor. In this study, it was aimed to determine the effects of capsaicin on the growth of pure cultures of Gram-positive and Gram-negative rumen bacteria to evaluate potential of capsaicin as an alternative to ionophore antibiotics in modification of ruminal fermentation. The antibacterial activity assays of capsaicin were carried out using broth microdilution method under strictly anaerobic conditions inside an anaerobic chamber. Capsaicin was used in a dose range of 0.5-256 μg/mL. Capsaicin exhibited potential antibacterial activity on Ruminococcus flavefaciens and Methanobacterium formicicum (p