Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods

This study evaluated the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare L. essential oil and acetic acid against Staphylococcus aureus by the determination of Fractional Inhibitory Concentration (FIC) index and kill-time assay in nutrient broth, meat bro...

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Bibliografische gegevens
Hoofdauteurs: de Souza, Evandro Leite, de Barros, Jefferson Carneiro, da Conceição, Maria Lúcia, Neto, Nelson Justino Gomes, da Costa, Ana Caroliny Vieira
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Sociedade Brasileira de Microbiologia 2009
Onderwerpen:
Food Microbiology
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC3769715/
https://ncbi.nlm.nih.gov/pubmed/24031377
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1590/S1517-838220090002000032
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