Staphylococcus aureus as an example of the influence of lipophilic components on the micobiological activity of aromatic extracts;Einfluß lipophiler Stoffe auf die mikrobiologische Hemmwirkung von Aromaextrakten am Beispiel von Staphylococcus aureus

Archiv fur Lebensmittelhygiene

Volumn 49, Issue 4-5, 1998, Pages 107-111

  Fricke, G ^a,c   Hoyer, H ^b   Wermter, R ^b   Paulus, H ^b  

^a Sanitatsamt der Bundeswehr   (Germany)

^b Zentrales Inst Sanitatsdienstes Bw   (Germany)

^c Abt III4   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032327646     PISSN: 0003925X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

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2. FARAG, R. S., DAW, Z. Y., HEWEDI, F.M., EL-BAROTTY, G. S. A., (1989): Antimicrobial Activity of Some Egyptian Spice Essential Oils, J. Food Prot. 52, 665-667.
3. MORRIS, J. A., KETTH-RY, A., SEITZ, E. W., (1979): Antimicrobial Activity of Aroma Chemicals and Essential Oils, J. Am. Oil Chem.Soc. 56, 595-603.
4. NAKATANI, N., (1994): Spices, Herbs and Edible Fungi, Elsevier Science B. V., 251-267.
5. SHELEF, L. A., (1983): Antimicrobial Effects of Spices, J.Food Safety 6, 29-44.
6. SINELL, H. J., (1992): Einführung in die Lebensmittelhygiene, 3. überarbeitete Auflage, Parey's Studientexte 21, Parey, Berlin und Hamburg.
7. SYED, M., HANIF, M., CHAUDHARY, F. M., BHATTY, M. K. (1986): Antimicrobial Activity of the Essential Oils of the Umbelliferae Family, Pakistan J.Sci.Ind.Res. 29, 183-188.