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Sensitivity of Bacteria Isolated from Smoked Cayenne Pepper (<em>Capsicum minimum</em>) Treated <em>Clarias gariepinus</em> | OMICS International| Abstract
ISSN: 2332-2608

Journal of Fisheries & Livestock Production
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  • Review Article   
  • J Fisheries Livest Prod 2018, Vol 6(2): 273
  • DOI: 10.4172/2332-2608.1000273

Sensitivity of Bacteria Isolated from Smoked Cayenne Pepper (Capsicum minimum) Treated Clarias gariepinus

Adeosun O1*, Olateju GB1 and Akinyemi AA2
1Department of Fisheries Technology, Oyo State College of Agriculture and Technology, , Igboora, Nigeria
2Department of Aquaculture and Fisheries, Federal University of Agriculture, Abeokuta, Nigeria
*Corresponding Author : Adeosun O, Department of Fisheries Technology, Oyo State College of Agriculture and Technology, Igboora, Nigeria, Tel: +234 803 804 1713, Email: [email protected]

Received Date: May 20, 2018 / Accepted Date: Jun 02, 2018 / Published Date: Jun 05, 2018

Keywords: Pefloxacin; Bacillus subtilis; Sulphides; Metabolism

Citation: Adeosun O, Olateju GB, Akinyemi AA (2018) Sensitivity of Bacteria Isolated from Smoked Cayenne Pepper (Capsicum minimum) Treated Clarias gariepinus. J Fisheries Livest Prod 6: 273. Doi: 10.4172/2332-2608.1000273

Copyright: © 2018 Adeosun O, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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