Effect of Zataria multiflora Boiss. essential oil and nisin on Salmonella typhimurium and Staphylococcus aureus in a food model system and on the bacterial cell membranes

Food Research International

Volumn 41, Issue 10, 2008, Pages 1050-1057

  Moosavy, Mir Hassan ^a   Basti, Afshin Akhondzadeh ^a   Misaghi, Ali ^a   Salehi, Taghi Zahraei ^a   Abbasifar, Reza ^b   Mousavi, Hossein Ali Ebrahimzadeh ^a   Alipour, Majid ^a   Razavi, Nader Emami ^c   Gandomi, Hassan ^a   Noori, Negin ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

^b UNIVERSITY OF GUELPH   (Canada)

^c Department of Pathology   (Iran)

Author keywords

Nisin; Salmonella typhimurium; Staphylococcus aureus; Zataria multiflora Boiss. essential oil

Indexed keywords

ANTIBIOTICS; CELLS; CYTOLOGY;

ANTIMICROBIAL ACTIONS; BACTERIAL CELLS; ELECTRON MICROGRAPHS; ELECTRONIC MICROSCOPIES; FACTORIAL DESIGNS; FOOD MODEL SYSTEMS; NISIN; S. AUREUS; S. TYPHIMURIUM; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; STORAGE TEMPERATURES; STORAGE TIMES; VIABLE COUNTS; ZATARIA MULTIFLORA BOISS. ESSENTIAL OIL;

CELL MEMBRANES;

BACTERIA (MICROORGANISMS); HORDEUM; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; ZATARIA MULTIFLORA;

EID: 55849090657     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.07.018     Document Type: Article

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