The study assessed the antibacterial and antifungal effect of Moringa oleifera seed marinade on smoked Clarias gariepinus stored at ambient temperature for 15 days. Sixty C. gariepinus (15 kg) were gutted, washed, and randomly assigned in triplicate to five treatments containing 0, 5, 10, 15, and 20 g/kg M. oleifera seedmeal in 3.67 g/kg brine solution for 2 hr and later hot smoked for 24 hr. After smoking, the fishes were allowed to cool and packed separately in a transparent Ziploc polythene bag arranged in a box and kept at room temperature. Microbial load and diversity were conducted in the laboratory at 5 days intervals. The fungi isolated were Aspergillus flavus, Aspergillus niger, Saccharomyces cerevisiae, Alternaria alternata, Penicillium citrinium, Neurospora crassa, and Rhizopus stolonifer while Enterobacter spp., Staphylococcus spp., Proteus spp., Streptococcus spp., and Bacillus spp. were the identified bacteria. The optimum effective concentration of moringa seed marinade that acts as anti‐bacteria was found best to be 11.2 g/kg of fish moringa marinade. While 12.08 g/kg exhibited the highest anti‐yeast effect in C. gariepinus and 10.6 g/kg serves as antifungi. Thus, moringa seed marinade is safe to use as a natural edible food preservative that can protect smoked dried catfish from microbial spoilage.

中文翻译：

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辣木 (Moringa oleifera) 籽粉对腌制熏非洲泥鲇 (Clarias gariepinus) 的抗菌和抗真菌作用

该研究评估了辣木种子腌料对在环境温度下储存 15 天的烟熏 Clarias gariepinus 的抗菌和抗真菌作用。将 60 只 C. gariepinus (15 kg) 去内脏、清洗，并一式三份随机分配到 5 个处理中，其中含有 0、5、10、15 和 20 g/kg M. oleifera 籽粉在 3.67 g/kg 盐水溶液中持续 2 小时，然后后来热熏24小时。烟熏后，将鱼冷却并单独包装在一个透明的 Ziploc 聚乙烯袋中，并放置在一个盒子中并保持在室温下。微生物负荷和多样性在实验室中每隔 5 天进行一次。分离出的真菌为黄曲霉、黑曲霉、酿酒酵母、交链格孢、柑橘青霉、粗糙脉孢菌和根茎根霉，而肠杆菌属、葡萄球菌属、变形杆菌属、链球菌属和芽孢杆菌属。是鉴定出的细菌。发现作为抗菌的辣木籽腌料的最佳有效浓度为 11.2 g/kg 鱼辣木腌料。而 12.08 g/kg 在 C. gariepinus 中表现出最高的抗酵母作用，而 10.6 g/kg 作为抗真菌剂。因此，辣木籽腌料可安全用作天然可食用食品防腐剂，可保护熏干鲶鱼免受微生物腐败。