Inhibitory Effect of Plant Spice Extracts against Common Pathogenic Bacteria in Meat Products
Abstract
The antibacterial activity of ethanol extracts from 27 plant spices was tested against P1 strain isolated from deteriorated salted duck. In order to obtain the highest antibacterial activity, ethanol extracts from 3 plant spices with higher antibacterial activity were compounded and the compound proportion was optimized in terms of antibacterial activity against P1 strain and other bacteria, including Staphylococcus aureus, Pseudomonas...
Paper Details
Title
Inhibitory Effect of Plant Spice Extracts against Common Pathogenic Bacteria in Meat Products
Published Date
Jan 1, 2009
Journal
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Notes
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