Oraii, Fereshteh

[ 1 ] - Determination of minimum inhibitory concentration of the ethanolic extract of orange peel and the effects on the growth inhibition of Huso huso filet bacteria during refrigerated storage

Using natural extracts, as a source of anti-microbial, to improve the quality of fish is increasing. In this study, the ethanolic extract of orange (Citrus sinensis L.) was used due to having this property. Agar dilution method was employed in order to determine the minimum inhibitory concentration (MIC) of the ethanolic extract of orange peel on Pseudomonas aeruginosa, E. coli and Aeromonas hy...