Inhibitory effects of spice essential oils on the growth of Bacillus species

Journal of Medicinal Food

Volumn 9, Issue 3, 2006, Pages 418-421

  Özcan, Mehmet Musa ^a   Saǧdiç, Osman ^b   Özkan, Gülcan ^c  

^a SELCUK UNIVERSITY   (Turkey)

^b ERCIYES UNIVERSITY   (Turkey)

^c SULEYMAN DEMIREL UNIVERSITY   (Turkey)

Author keywords

Bacillus species; Essential oils; Inhibitory effect

Indexed keywords

ESSENTIAL OIL; ANTIINFECTIVE AGENT;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACILLUS; BACTERIUM CULTURE; BLACK CUMIN; CUMIN; FENNEL; FOOD SPOILAGE; MARJORAM; MENTHA; NONHUMAN; OREGANO; PRIORITY JOURNAL; SAVORY; SPICE; THYME; DRUG EFFECT; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING;

BACILLUS (BACTERIUM); BACILLUS AMYLOLIQUEFACIENS; BACILLUS CEREUS; BACILLUS MEGATERIUM; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); BREVIBACILLUS BREVIS; CUMINUM CYMINUM; FOENICULUM VULGARE; MENTHA; ORIGANUM VULGARE; THYMUS VULGARIS;

ANTI-BACTERIAL AGENTS; BACILLUS; FOOD MICROBIOLOGY; FOOD PRESERVATION; OILS, VOLATILE; SPICES;

EID: 33750617478     PISSN: 1096620X     EISSN: None     Source Type: Journal    
DOI: 10.1089/jmf.2006.9.418     Document Type: Article

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