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Antimicrobial susceptibility of spoilage bacteria of ‘Atama’ (Heinsia crinata) soup

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The study examined the sensitivity of spoilage bacteria to antibiotics and crude ethanol, methanol and aqueous extract of Heinsia crinata employed in the preparation of the „atama‟ soup as well as its proximate composition using standard methods. The bacterial isolates were identified as Bacillus tequilensis strain ADIP3, Bacillus cereus strain SB2, Bacillus thuringensis strain EB-151, Escherichia coli strain sanji and Pseudomonas aeruginosa strain PG1. | Antimicrobial susceptibility of spoilage bacteria of Atama Heinsia crinata soup

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