Emergence of Hyper-Resistant Escherichia coli MG1655 Derivative Strains after Applying Sub-Inhibitory Doses of Individual Constituents of Essential Oils

The improvement of food preservation by using essential oils (EOs) and their individual constituents (ICs) is attracting enormous interest worldwide. Until now, researchers considered that treatments with such antimicrobial compounds did not induce bacterial resistance via a phenotypic (i.e., transi...

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Vydáno v:Front Microbiol
Hlavní autoři: Chueca, Beatriz, Berdejo, Daniel, Gomes-Neto, Nelson J., Pagán, Rafael, García-Gonzalo, Diego
Médium: Artigo
Jazyk:Inglês
Vydáno: Frontiers Media S.A. 2016
Témata:
Microbiology
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC4777736/
https://ncbi.nlm.nih.gov/pubmed/26973641
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2016.00273
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