Interference of Origanum vulgare L. essential oil on the growth and some physiological characteristics of Staphylococcus aureus strains isolated from foods

LWT

Volumn 42, Issue 6, 2009, Pages 1139-1143

  Carneiro de Barros, Jefferson ^a   Lúcia da Conceição, Maria ^a   Gomes Neto, Nelson Justino ^a   Vieira da Costa, Ana Caroliny ^a   Siqueira, José Pinto ^b   Basílio Jr , Irinaldo Diniz ^b   Leite de Souza, Evandro ^a  

^a Center of Health Sciences   (Brazil)

^b FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

Author keywords

Anti staphylococcal activity; Essential oil; Origanum vulgare L.; Staphylococcus aureus

Indexed keywords

BACTERIA; FOOD MICROBIOLOGY; PHYSIOLOGY;

ANTI-STAPHYLOCOCCAL ACTIVITY; AUREUS STRAIN; CELL VIABILITY; CHEMICAL COMPOSITIONS; GC/MS ANALYSIS; INHIBITORY CONCENTRATION; INHIBITORY EFFECT; ORIGANUM VULGARE L; PHYSIOLOGICAL CHARACTERISTICS; STAPHYLOCOCCUS AUREUS;

ESSENTIAL OILS;

BACTERIA (MICROORGANISMS); ORIGANUM; ORIGANUM VULGARE; STAPHYLOCOCCUS AUREUS;

EID: 62449095128     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.01.010     Document Type: Article

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