The synergistic preservative effects of the essential oils of sweet basil (Ocimum basilicum L.) against acid-tolerant food microflora

Letters in Applied Microbiology

Volumn 26, Issue 3, 1998, Pages 209-214

  Lachowicz, K J ^a   Jones, G P ^a   Briggs, D R ^a   Bienvenu, F E ^b   Wan, J ^c   Wilcock, A ^c   Coventry, M J ^c  

^a DEAKIN UNIVERSITY   (Australia)

^b Ovens Research Station   (Australia)

^c CSIRO   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; SODIUM CHLORIDE; YEAST;

ACID-TOLERANT; ANISE OIL; ANTI-MICROBIAL ACTIVITY; ANTI-MICROBIAL EFFECTS; DIFFUSION METHOD; GRAM POSITIVE; HYDRODISTILLATIONS; MICROFLORAE; OCIMUM BASILICUM; SWEET BASIL;

ESSENTIAL OILS;

ESSENTIAL OIL; OCIMUM BASILICUM EXTRACT;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERICIDAL ACTIVITY; CONTROLLED STUDY; FOOD PRESERVATION; FOOD SPOILAGE; LACTOBACILLUS; MICROFLORA; MOULD; NONHUMAN; PH; YEAST;

BASILICUM; CINNAMOMUM VERUM; FLAVIMONAS ORYZIHABITANS; LACTOBACILLUS; LACTOBACILLUS CURVATUS; LYCOPERSICON ESCULENTUM; MYRRHIS ODORATA; OCIMUM BASILICUM; POSIBACTERIA; PSEUDOMONAS; PSEUDOMONAS ORYZIHABITANS; SACCHAROMYCES CEREVISIAE;

EID: 0031943289     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1472-765X.1998.00321.x     Document Type: Article

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