Olive (Olea europaea L.) leaves ric

Olive (Olea europaea L.) leaves rich substance phenol which important effect, affecting the antioxidant and antibacterial.? Study on the effect of olive leaf extract (OLE) points in shrimp shell first germ (atrial fibrillation) is the determination of the alcohol extract as prepared, and 0.5% 1% 2% (w. / V) concentration, the shrimp samples were immersed in a treatment solution 3 H that 4 C brought samples for determination of total count earned. (TVC) and coliform. All (TCC) OLE concentration 1% (w / V) significantly (P < 0.01) reduce the number of bacteria, aerobic And coliform.

Log in at least 1 around colony / g, in reference to the control group that did not receive treatment. The antimicrobial activity against such depends. The concentration and the use of OLE 2% benefit most, to control the amount of plaque in shrimp ponds are stored at the 4 degrees Celsius. This study shows the potential of the OLE.

In improving the quality of microorganisms, shrimp OLE and may be useful to

The seafood industry is a natural preservative