Antibacterial activity of propolis against Staphylococcus aureus

International Journal of Food Microbiology

Volumn 102, Issue 2, 2005, Pages 213-220

  Lu, Li Chang ^a   Chen, Yue Wen ^b   Chou, Cheng Chun ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b NATIONAL ILAN UNIVERSITY   (Taiwan)

Author keywords

Antimicrobial activity; Propolis; Staphylococcus aureus

Indexed keywords

ALCOHOL; PROPOLIS;

ACIDITY; ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERICIDAL ACTIVITY; BACTERIUM CULTURE; CELL AGING; CONCENTRATION (PARAMETERS); DRUG SENSITIVITY; HIGH TEMPERATURE; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; PH; SEASONAL VARIATION; STAPHYLOCOCCUS AUREUS; TAIWAN; TEMPERATURE;

ANTI-INFECTIVE AGENTS; COLONY COUNT, MICROBIAL; DOSE-RESPONSE RELATIONSHIP, DRUG; ETHANOL; FOOD PRESERVATION; GEOGRAPHY; HYDROGEN-ION CONCENTRATION; MICROBIAL SENSITIVITY TESTS; PROPOLIS; SEASONS; STAPHYLOCOCCUS AUREUS; TAIWAN; TEMPERATURE;

STAPHYLOCOCCUS AUREUS;

EID: 21244460778     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.12.017     Document Type: Article

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