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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2016 - IJCMAS--ICV 2016: 92.3 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2017) [Effective from January 1, 2017]For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2017)
[Effective from January 1, 2017]
For more details click here

ICV 2016: 92.3
Index Copernicus ICI Journals Master List 2016 - IJCMAS--ICV 2016: 92.3
For more details click here
journals IJCMAS
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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2015: 85.95
NAAS RATING 2017: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(4): 2664-2672
DOI: https://doi.org/10.20546/ijcmas.2017.604.310


Antimicrobial Susceptibility of Spoilage Bacteria of ‘Atama’ (Heinsia crinata) Soup
F.S. Ire and O.C. Eruteya* 
Department of Microbiology, University of Port Harcourt, Port Harcourt, Nigeria
*Corresponding author
Abstract:

The study examined the sensitivity of spoilage bacteria to antibiotics and crude ethanol, methanol and aqueous extract of Heinsia crinata employed in the preparation of the ‘atama’ soup as well as its proximate composition using standard methods. The bacterial isolates were identified as Bacillus tequilensis strain ADIP3, Bacillus cereus strain SB2, Bacillus thuringensis strain EB-151, Escherichia coli strain sanji and Pseudomonas aeruginosa strain PG1. Heinsia crinata crude extracts had no inhibitory activity against all the isolates. The isolates however, showed varying cumulative percentage antibiotic resistance against gentamicin (80%), ofloxacin (40%), augmentin (100%), cefuroxin (100%), ceftazidime (100%), ampicillin (100%), nitrofuratoin (40%) and ciprofloxacin (40%). The proximate analysis shows the chemical composition such as moisture (63.92%), ash (1.04%), carbohydrate (7.96%), protein (5.71%), lipid (19.15%) and fibre (2.22%). The study has shown the inability of employing H. crinata in the shelf life extension of ‘atama’ soup.


Keywords: ‘Atama’ soup, Bacillus cereus strain SB2,Heinsia crinata, spoilage
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How to cite this article:

Ire, F.S.,  and Eruteya, O.C. 2017. Antimicrobial Susceptibility of Spoilage Bacteria of ‘Atama’ (Heinsia crinata) Soup.Int.J.Curr.Microbiol.App.Sci. 6(4): 2664-2672. doi: https://doi.org/10.20546/ijcmas.2017.604.310