Antimicrobial effects of selected plant essential oils on the growth of a Pseudomonas putida strain isolated from meat

Meat Science

Volumn 73, Issue 2, 2006, Pages 236-244

  Oussalah, Mounia ^a,b   Caillet, Stéphane ^a,b   Saucier, Linda ^b   Lacroix, Monique ^a,b  

^a Canadian Irradiation Center CIC   (Canada)

^b UNIVERSITÉ LAVAL   (Canada)

Author keywords

Antimicrobial activity; Essential oils; Maximal tolerated concentration; Minimum inhibitory concentration; Pseudomonas putida

Indexed keywords

CINNAMOMUM; CINNAMOMUM AROMATICUM; CINNAMOMUM VERUM; CYMBOPOGON; CYMBOPOGON MARTINII; CYMBOPOGON NARDUS; EUGENIA; MELALEUCA; MELALEUCA LINARIIFOLIA; ORIGANUM; ORIGANUM COMPACTUM; ORIGANUM MAJORANA; ORIGANUM VULGARE; PIMENTA DIOICA; PSEUDOMONAS PUTIDA; SATUREJA HORTENSIS; SATUREJA MONTANA; SYZYGIUM AROMATICUM; THYMUS (THYME); THYMUS SERPYLLUM; THYMUS VULGARIS;

EID: 33645025403     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.11.019     Document Type: Article

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