MICROBIOLOGY OF CONTROLLED ROTTING OF EGUSI (COLOCYNTHIS-CITRULLUS L) FRUITS FOR THE HARVESTING OF THE SEEDS

被引：2
|
作者：
OBETA, JAN
ABRIBA, C
机构：
[1] Department of Microbiology, University of Nigeria, Nsukka
来源：
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY | 1994年 / 10卷 / 06期
关键词：
BACILLUS; COLOCYNTHIS; EGUSI; ROTTING;
D O I：
10.1007/BF00327948
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Microorganisms isolated from naturally rotting egusi fruits which are used as a source of dietary seeds, were mainly bacteria: Bacillus subtilis, B. licheniformis, B. polymyxa, B. megaterium, B. pumilus, Lactobacillus plantarum, La. brevis, Leuconostoc mesenteroides, Enterobacter aerogenes, E. cloacae, Klebsiella aerogenes, K. pneumoniae, Staphylococcus epidermidis, S. aureus, Micrococcus and Candida spp. The rotting period of egusi fruits could be decreased from 120 to 72 h by using a mixture of B. subtilis and B. licheniformis.
引用
收藏
页码：634 / 636
页数：3
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