Open AccessUsing Punica l. Shell Extract As A bacteriostatic For Staphylococcus aureus And Inhancing Locally Processed Sausage
Author(s) -
Ali H. Ali,
Faris A. Al-Obaidi,
Meiad G. Baqir,
Shahrazad M. Al-Shadeedi
Publication year - 2007
Publication title -
the iraqi journal of veterinary medicine/al-maǧallaẗ al-ṭibbiyyaẗ al-bayṭariyyaẗ al-’irāqiyyaẗ
Language(s) - English
Resource type - Journals
eISSN - 2410-7409
pISSN - 1609-5693
DOI - 10.30539/iraqijvm.v31i2.788
Subject(s) - punica , staphylococcus aureus , food science , microbiology and biotechnology , biology , chemistry , traditional medicine , bacteria , medicine , genetics
This study was carried out to evaluate Punica L. shell extract as abacteriostatic for Staphylococcus aureus Invitro , and select the minimaldosage to used as a food additive with species for processing locally sausageand evaluate the microbial and sensory quality .The results obtained revealedthat 0.22 % of Punica L. extract was the minimum dose has the effectivebacteriostatic for Staph. aureus Invitro and adding this percentage in mixtureof locally processed sausage significantly decreased total bacterial count andno growth of Staph. aureus were noticed . No significant differences in the