The effects of different salt concentration on the Microbiological quality of meat were studied in order to fashion out the ideal concentration that will reduce or retard Microbial spoilage of meat and become cheaper than high cost preservative. Ten (10) samples of fresh meat of the same weight (10cm) length, 1cm in diameter, and 2cm in width) were purchased from the Okigwe abattoir and labelled from salt concentration 2-16, and with the following percentages = 2%, 4%, 6%, 8%, 9.8%, 10%, 12%, 14% and 16% respectively. The above percentages were subjected to microbial analysis. The results obtained show that Acetobacter, Vibro Spp., Micrococci spp., and Bacillus spp., were identified with 2% salt concentration: Acetobacter, Vibro spp., Micrococci spp., and Clostridium spp., were present in sample with 4% salt concentration, Staphylococci spp. and Clostridium spp. were predominant in all samples analyzed. The results revealed that microbial growth retarded immensely with an increase of salt concentration and vise versa
The use of medicinal plants as alternative therapy for the treatment of microbial infections is significant in the maintenance of good health, especially in developing countries. The aim of this study was to determine the phytochemical composition and antimicrobial activity of Buchholzia coriacea and Psychotria microphylla leaf extracts on bacteria isolated from aquatic environments in Nigeria. Exactly 736 water samples from boreholes, ponds, rivers, streams, and wells respectively were collected for this study. Antimicrobial activity of B. coriacea and P. microphylla leaf extracts were determined using standard microbiological techniques. Phytochemical and chemical constituents of the herbal extracts were determined using standard analytical techniques. Bacteria isolated from the water samples were Aeromonas hydrophila (n = 103), Escherichia coli (n = 118), and Vibrio cholerae (n = 87). extracts of B. coriacea and P. microphylla showed appreciable antibacterial activities. B. coriacea and P. microphylla leaf extracts showed the presence of minerals, alkaloids, protein, terpenoids, phenols, flavonoids, glycosides, steroids, tannins, and vitamins. Plant extracts used in this study exhibited an amazing antibacterial activity against bacterial isolates from the water bodies. Thus, B. coriacea and P. microphylla plants should be further explored to determine the active component(s) responsible for their antibacterial activity.
Afrostyrax lepidophylus seeds are utilized as spice in some African cuisines and for medicinal purposes in some cultures. The work was aimed at identifying compounds in methanol and dichloromethane/methanol extract of flour from whole seeds of Afrostyrax lepidophylus. Fourteen compounds were identified in the methanol extract while sixteen compounds were present in the dichloromethane/methanol extract. The most abundant compounds in the methanol extract were 9,12-Octadecadienoic acid, oleic acid, n-Hexadecanoic acid and 3H-Pyrazzole-3-one, 4-benzoyl-2,4-dihydro-5-methyl-2-phenyl which had relative abundance of 49.14, 10.26, 11.41 and 10.53% respectively. Results also indicated the presence of sulfur containing compounds in the methanol extract. trans-13-Octadecenoic acid and n-Hexadecanoic acid were the most abundant compounds in the dichloromethane/methanol extract and had relative abundance of 63.97 and 15.95% respectively. Dichloromethane/methanol extracted more of fatty acids, fatty acid derivatives and methyl esters of fatty acids while methanol extracted more of fatty acids, sulfur containing compounds and pyrazzole compound. The compounds identified in both extracts of Afrostyrax lepidophylus seeds have various beneficial bioactivities. As such, Afrostyrax lepidophylus seeds can serve as a good raw material from which bioactive compounds can be isolated and utilized in relevant food systems, as well as in the preparation of neutraceuticals and pharmaceuticals.
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