In vitro testing of fish sauce, hot sauce, soy sauce and vinegar for the presence of antimicrobial properties

• Main Author: Castro, Katherine Gay N.
• Format: text
• Language: English
• Published: Animo Repository 1995
• Subjects: Sauces; Microbial growth; Food > Microbiology; Micro-organisms > Identification; Salmonella; Bacteria > Physiology
• Online Access: https://animorepository.dlsu.edu.ph/etd_bachelors/1329
• Institution: De La Salle University

Fish sauce, hot sauce, soy sauce and vinegar were tested for the presence of antimicrobial properties by utilizing two (2) methods, namely, the disk agar diffusion method and the tube method. The sauces were tested against Candida albicans, Escherichia coli, Salmonella Typhi and Shigella dysentariae...