In Vitro Assessment of Antimicriobial Effects of Negro Pepper(Xylopia aethiopica) Against Spoilage Microflora of Cold-Smoked Atlantic COD (Gadus Morhua)

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dc.contributor.advisorDr. Christiana T. Kester
dc.contributor.authorOMOGOHI, Martina ojonugwa
dc.date.accessioned2026-08-27T10:37:32Z
dc.date.available2026-08-27T10:37:32Z
dc.date.issued2019-09-30
dc.descriptionxi,67pages,illustration;.hardback
dc.description.abstractFood preservation is generally done by traditional ways in most impoverished nations. Plant elements historically employed as food spices, condiments, and/or medication would be better for human health than manufactured chemical food preservatives. The purpose of this investigation was to see how effective the spice extract was against cold-smoked salmon rotting germs. The spice investigated was Negro pepper (Xylopia ethiopica). Three distinct portions were extracted: seed, chaff, and the whole part (seed plus chaff). Standard procedures were used to determine the presence or absence of secondary metabolites. The spoilage organisms were isolated using the pour plate method and conventional techniques on Nutrient agar for bacterial isolates and Potato Dextrose agar for fungus. All isolates were analysed using conventional biochemical and microscopy methods. Bacillus species, Staphylococcus species, and Streptococcus species are among the bacterial isolates, whereas Candida species, Aspergillus species, and Penicillium species are among the fungal isolates. The agar well diffusion technique was used to test antibacterial activity. For this reason, Mueller Hinton agar was used. The collected data was analysed using 2-way ANOVA at = 0.05. The three plant components were not substantially different for the bacterial isolates, according to the findings. At 25 mg/ml, the seed + chaff extract produced the largest zones of inhibition; 290.30 mm and 290.37 mm against Staphylococcus sp. and Bacillus sp., respectively, whereas the chaff extract alone produced the lowest zone reading of 141.17 mm against Staphylococcus sp. In contrast, there was a considerable disparity between the various plant sections and the fungal isolates. While Penicillium sp. was completely resistant to both the seed + chaff and seed alone extracts at all doses, Aspergillus sp. was likewise completely resistant to the seed + chaff extract. At 25 mg/ml, chaff extract had the greatest zone of 180.90 mm against Aspergillus sp.
dc.identifier.urihttps://ir.bellsuniversity.edu.ng/handle/123456789/502
dc.language.isoen
dc.publisherBells University of Technology
dc.rightsAttribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectFood
dc.subjectPreservation
dc.titleIn Vitro Assessment of Antimicriobial Effects of Negro Pepper(Xylopia aethiopica) Against Spoilage Microflora of Cold-Smoked Atlantic COD (Gadus Morhua)
dc.typeDissertation

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