Application of some spices as natural antimicrobial agents in pan bread (Record no. 39585)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03016cab a2200301Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u183939 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 100807s2007 ua ss b eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EAL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| Language code of summary or abstract | ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | ART AASM V45 No4 21 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Al-Sayed, Hanan M. A. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Annals of agricultural science, Moshtohor, 2007 v.45 (4) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Application of some spices as natural antimicrobial agents in pan bread |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | استخدام بعض التوابل كمواد طبيعية مضادة للميكروبات فى خبز التوست. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.1541-1554 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes reference. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The antimicrobial activity of seven tested spices at different concentration 1%, 1.5% and 2% and mixed ratios ofcinnamon and clove was evaInated against five strains ofbacteria, three strains of fungi and one strain of yeast .Resolts showed that all individual spices showed strong or moderate antibacterial activityagainst thetested bacteriaI strains, and it was increased with increasing the concentration of all tested spices. Laurel leaves, cardamom, basil and ginger showed strong inhibitory effects against the Staphylococcus aureus. Cardamom and laurel leaves redncedtheconnts of E coli from 6xlO? to 1.0xl02and 1.2 xlO2 cfn/ml, respectively. Both clove and basil rednced the connts ofSalmonella from 6xlO' to 1.1 xlO' cfn/ml at concentration of 2 %. About 2 % of cardamom and cinnamon rednced the connt of Saccharomyces cervisiae from IxlO' to 2.2 x 104 and 2.1 xlO' cfn/ml. All tested spices rednced the growth of A. jlavus higher than A. niger. A 2% of clove and ginger rednced the growth of A. niger from 3xlO' to 2.lxlO'and 2.8xlO' cfu Iml, respectively. At concentration of 2% of cinnamon and basil rednced the growth of Penicillium sp. Fnngal and yeast strains were relatively sensitive to mixed ratios of cinnamon and clove than the individual spices at the same concentration. Addition of 1% of laurel leaves, basil, cinnamon and clove, 2% of fennel, cardamom and ginger and 1% of mixed ratios of cinnamon: clove were chosen to test their effectiveness against microorganism in pan bread. In conclusion addition of 1% of cardamom, cinnamon and clove increased shelf- life of pan bread by three or four days more than the control sample while addition of 1% of mixed ratios of cinnamon and clove increased shelflife of pan bread by two days than control sample dnring storage at room temperature. Key words: Fennel, Cardamom, Cinnamon, Basil, Ginger, Clove, Laurel leaves Antimicrobial, pan bread. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Bread |
| General subdivision | Biochemistry. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Bread |
| General subdivision | Quality control. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Spices |
| General subdivision | Research. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Anti-infective agents |
| General subdivision | Testing. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Oraby, Mona M. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Annals of Agricultural Science, Moshtohor. |
| Related parts | 2007.v.45(4) |
| International Standard Serial Number | 1110-0419 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2007/AASM/4507/4/1541.pdf">http://nile.enal.sci.eg/EALE/2007/AASM/4507/4/1541.pdf</a> |
| Public note | Full Text Article |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Articles |
| Source of classification or shelving scheme | Library of Congress Classification |
No items available.