Antimicrobial activity of the essential oil of mastic gum (Pistacia lentiscus var. chia) on Gram positive and Gram negative bacteria in broth and in Model Food System

International Biodeterioration and Biodegradation

Volumn 36, Issue 3-4, 1995, Pages 411-420

  Tassou, Chrysoula C ^a   Nychas, G J E ^b  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

CELL CULTURE; ESSENTIAL OILS; FOOD PRESERVATIVES; FOOD PRODUCTS; GROWTH KINETICS; TOXICITY;

ANTIMICROBIAL ACTIVITY; COLIFORM BROTH; GRAM NEGATIVE BACTERIA; GRAM POSITIVE BACTERIA; INOCULUM; MASTIC GUM; SKIM MILK;

BACTERIA;

EID: 0029386129     PISSN: 09648305     EISSN: None     Source Type: Journal    
DOI: 10.1016/0964-8305(95)00103-4     Document Type: Article

References (15)

1. Antimicrobials occurring naturally in foods
2. Sensitivity of heat-stressed yeasts to essential oils of plants
3. Effects of essential oils from plants on growth of food spoilage yeasts
4. Antibacterial properties of plant essential oils
5. Antimicrobial activity of some Egyptian spice essential oils
6. Chemical significance of the volatile components of spices in the food preservative viewpoint VI Structure and antibacterial activity of terpenes
7. The barrier function of the Gram negative envelope
8. Antimicrobial agents from higher plants
9. Natural antimicrobial from plants
10. The chemical composition of the essential oil of mastic gum
11. Inhibitory effect of oregano and thyme essential oils on moulds and foodborne bacteria
12. Antimicrobial effects of spices
13. Sensitivity of some common foodborne bacteria to the spices sage rosemary and allspice
14. Natural antimicrobial systems