ABSTRACT
The antimicrobial activity of marjoram essential oil was determined using Staphylococcus aureas ATCC 6923, Pseudomonas auregonosa ATCC 9027, Bacillus subtilis ATCC 6633, E. coli ATCC 8736, and two hospital resistant microbes isolates 16 and 21, marjoram oil was found to be effective against used pathogenic bacteria. The chemical composition of the essential oil was analyzed by GC-Ms. The major components were Terpineol, cis-beta, Alpha-terpieol, l-terpinen-4-ol. Linalool and I, 6-octadien-3-ol, 3. 7 dimethyl-, 2aminobenzoate. Inhibition was observed at concentration [4-7 micro l/ml] with reference strain and [10 - 15 micro l/ml] with hospital resistant microbes using disk diffusion and micro dilution methods
ABSTRACT
Smoked herring was exposed to the local traditional ways of heat treatment [microwave, steaming, baking and direct heat] according to Egyptian habits to determine their effect on the quality of smoked herring, Proximate composition, fatty acids and amino acids were studied. There was a significant [P
Subject(s)
Fishes/methods , Heating/methods , Fatty Acids/chemistry , Amino Acids/chemistry , MicrobiologyABSTRACT
Two biological control agents, Nemaless [a commercial suspension of the bacterium Serratia marcescens; 1 x 10 [9] bacterial cells/ml] and Nemastop plus [a commercial suspension presumably of garlic, allium sativum, extract and the fungus Paeciiomyces lilacinus], were tried to determine their effects on cucumber growth parameters and Meloidogyne javanica development and reproduction. Both have significantly [P