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Anti‐microbial activity of smoke from different woods
Author(s) -
Asita A. O.,
Campbell I. A.
Publication year - 1990
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1990.tb00273.x
Subject(s) - mangrove , escherichia coli , food science , biology , staphylococcus aureus , botany , saccharomyces , smoke , saccharomyces cerevisiae , chemistry , bacteria , biochemistry , yeast , ecology , genetics , organic chemistry , gene
Smoking of food is one common form of food preservation. Ethanol solutions of smoke from burning white mangrove ( Auicennia nitida ), mahogany ( Khaya sp.) and abura ( Mitrayyna ciliata ) inhibited the growth of Escherichia coli, Staphylococcus aureus and Saccharomyces cereuisiae . Smoke from red mangrove ( Rhizophora racemosa ) and Alstonia boonei inhibited the growth of Staphylococcus aureus and Saccharomyces cerevisiae but not Escherichia coli . Smoke from burning black afara ( Terminalia ivorensis ) inhibited the growth of only Saccharomyces cerevisiae . It was concluded that smoke from different wood sources affects micro‐organisms in different ways which could reflect differences in composition of the various smokes