Sensitivity of Bacteria Isolated from Smoked Cayenne Pepper (Capsicum minimum) Treated Clarias gariepinus
*Corresponding Author
:
Adeosun O, Department of Fisheries Technology, Oyo State College of Agriculture and Technology, Igboora, Nigeria, Tel: +234 803 804 1713, Email: moriyike2006@gmail.com
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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