Morphological and Biochemical Changes of Salmonella hadar Exposed to Aqueous Garlic Extract
Abstract
El efecto sobre el crecimiento de Salmonella hadar fue investigado utilizando un medio liquido esteril fresco (Pronadisa, Hispanlab) conteniendo el extracto acuoso de ajo (EAA) en diferentes concentraciones (0, 11, 12 y 13 mg/ml). El extracto de ajo anadido con estas concentraciones tuvo un efecto bacteriostatico sobre Salmonella hadar. La prueba serovar revelo un patron de inhibicion caracterizado por: (i) una fase de inhibicion transitoria...
Paper Details
Title
Morphological and Biochemical Changes of Salmonella hadar Exposed to Aqueous Garlic Extract
Published Date
Sep 1, 2009
Volume
27
Issue
3
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