Combination of Origanum vulgare L. essential oil and lactic acid to inhibit Staphylococcus aureus in meat broth and meat model

This study assessed the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare L. essential oil and lactic acid against Staphylococcus aureus by the determination of Fractional Inhibitory Concentration (FIC) index and cell viability in meat broth and meat model....

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Main Authors: de Barros, Jefferson C., da Conceição, Maria Lúcia, Neto, Nelson Justino Gomes, da Costa, Ana Caroliny Vieira, de Souza, Evandro Leite
Formato: Artigo
Idioma:Inglês
Publicado: Sociedade Brasileira de Microbiologia 2012
Assuntos:
Food Microbiology
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC3768876/
https://ncbi.nlm.nih.gov/pubmed/24031936
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1590/S1517-838220120003000039
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