Papers by Lluis Parpal Tamburini
Antimicrobial Analysis of Traditional and Industrial Produced Vinegar Osuala, O.J<sup>1<... more Antimicrobial Analysis of Traditional and Industrial Produced Vinegar Osuala, O.J<sup>1</sup>;Ezemba, C.C<sup>2</sup>; Chude, C.O<sup>3</sup>;Ezemba, A.S<sup>4</sup>; Anaukwu, C.<sup>5</sup> 1-3 Department of Microbiology, ChukwuemekaOdumegwuOjukwu University Uli, Anambra State, NIGERIA. 4-5 Department of Microbiology NnamdiAzikiweUiversityAwka, Anambra State, NIGERIA. [email protected], [email protected], [email protected], [email protected], [email protected] <strong>Abstract</strong> The vinegar produced from different locally grown fruits and industrial produced vinegar was evaluated to determine its antimicrobial properties. Agar well diffusion method was used for this analysis. The antimicrobial activities of both locally and industrially produced vinegar were identified using different microbial isolates which includes <em>Escherichia coli</em>, <em>Staphylo...
VINAGRE DE KOMBUCHA- BENEFICIOS by Lluis Parpal Tamburini
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Papers by Lluis Parpal Tamburini
VINAGRE DE KOMBUCHA- BENEFICIOS by Lluis Parpal Tamburini