Antimicrobial properties of three spices used in the preparation of suya condiment against organisms isolated from formulated samples and individual ingredients

African Journal of Biotechnology

Volumn 8, Issue 10, 2009, Pages 2316-2320

  Eruteya, O C ^a   Odunfa, S A ^a  

^a UNIVERSITY OF IBADAN   (Nigeria)

Author keywords

Condiment; Spices; Suya

Indexed keywords

ANTIMICROBIAL ACTIVITY; ARTICLE; ASPERGILLUS NIGER; BACILLUS; BACILLUS CEREUS; BACILLUS COAGULANS; BACILLUS ENTEROBACTER; BACTERIUM COLONY; BACTERIUM ISOLATION; CONCENTRATION RESPONSE; CONDIMENT; CONTROLLED STUDY; CULTURE MEDIUM; EUGENIA; EUGENIA AROMATICA; GARLIC; MICROBIAL GROWTH; NONHUMAN; PEPPER; PIPER GUINEENSE; RHIZOPUS; RHIZOPUS STOLONIFER; SENSITIVITY ANALYSIS; SPICE;

ALLIUM SATIVUM; ASPERGILLUS NIGER; BACILLUS CEREUS; BACILLUS COAGULANS; ENTEROBACTER SP.; NEGIBACTERIA; PIPER GUINEENSE; POSIBACTERIA; RHIZOPUS STOLONIFER; SYZYGIUM AROMATICUM;

EID: 66949174117     PISSN: None     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Article

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