In vitro control of food-borne and food spoilage bacteria by essential oil and ethanol extracts of Lonicera japonica Thunb.

Food Chemistry

Volumn 116, Issue 3, 2009, Pages 670-675

  Rahman, Atiqur ^a   Kang, Sun Chul ^a  

^a Daegu University   (South Korea)

Author keywords

Antibacterial activity; Essential oil; Food borne pathogenic and spoiling bacteria; Lonicera japonica Thunb.; trans Nerolidol

Indexed keywords

ANTIBIOTIC AGENT; BENZYL ALCOHOL; CARYOPHYLLENE OXIDE; ESSENTIAL OIL; EUGENOL; GERANIOL; GLOBULOL; LINALOOL; LONICERA JAPONICA EXTRACT; NEROLIDOL; PALMITIC ACID; PARA CYMENE; PENTADECANOIC ACID; PHENETHYL ALCOHOL; PLANT EXTRACT; STREPTOMYCIN; TETRACYCLINE; UNCLASSIFIED DRUG; VERIDIFLOROL;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACILLUS CEREUS; BACILLUS SUBTILIS; BACTERIUM CULTURE; COLONY FORMING UNIT; CONTROLLED STUDY; ENTEROBACTER AEROGENES; ESCHERICHIA COLI O157; FLOWER; FOOD SPOILAGE; GAS CHROMATOGRAPHY; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; LISTERIA MONOCYTOGENES; LONICERA JAPONICA; MASS SPECTROMETRY; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; PLANT LEAF; PSEUDOMONAS AERUGINOSA; SALMONELLA ENTERITIDIS; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

BACILLUS CEREUS; BACILLUS SUBTILIS; ENTEROBACTER AEROGENES; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; LONICERA JAPONICA; PSEUDOMONAS AERUGINOSA; SALMONELLA ENTERITIDIS; STAPHYLOCOCCUS AUREUS;

EID: 67349222038     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.014     Document Type: Article

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