Inhibition of Staphylococcus aureus by garlic and NaCl in broth systems

Minimum inhibitory concentration (MIC) isobolograms of fresh garlic extract (FGE) and NaCl against Staphylococcus aureus test strains ATCC 25923 and ATCC 6538 in Brain Heart Infusion broth (BHIB) and Pork Sausage broth (PSB) were constructed. Additive and synergistic relationships were observed in B...

Täydet tiedot

Bibliografiset tiedot

Päätekijä:	Bayani, Monalisa M. (Tekijä)
Muut tekijät:	Azanza, Ma. Patricia V. (Thesis adviser.)
Aineistotyyppi:	Opinnäyte
Kieli:	English
Aiheet:	Garlic. Salt. Meat > Effect of salt on.