Antimicrobial activity of elephant garlic oil against vibrio cholerae in vitro and in a food model

Bioscience, Biotechnology and Biochemistry

Volumn 73, Issue 7, 2009, Pages 1623-1627

  Rattanachaikunsopon, Pongsak ^a   Phumkhachorn, Parichat ^a  

^a UBON RATCHATHANI UNIVERSITY   (Thailand)

Author keywords

Antimicrobial activity; Elephant garlic oil; Sausage; Vibrio cholerae

Indexed keywords

ANTIMICROBIAL ACTIVITY; BACTERIAL CELLS; COOKED FOOD; DIALLYL DISULFIDE; DIALLYL SULFIDE; DIALLYL TRISULFIDES; ELEPHANT GARLIC OIL; FOOD-BORNE PATHOGENS; GARLIC OIL; IN-VITRO; LOW CONCENTRATIONS; MINIMAL INHIBITORY CONCENTRATION; NATURAL PRODUCTS; SAFETY OF FOOD; SAUSAGE; THAILAND; VIBRIO CHOLERAE;

BACTERIOLOGY; CELL MEMBRANES;

SULFUR COMPOUNDS;

ALLYL COMPOUND; ALLYL SULFIDE; ANTIINFECTIVE AGENT; SULFIDE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; DRUG EFFECT; FOOD; FOOD CONTROL; GARLIC; GROWTH, DEVELOPMENT AND AGING; VIBRIO CHOLERAE;

ALLIUM; ALLYL COMPOUNDS; ANTI-INFECTIVE AGENTS; FOOD; FOOD MICROBIOLOGY; PLANT OILS; SULFIDES; VIBRIO CHOLERAE;

ALLIUM SATIVUM; BACTERIA (MICROORGANISMS); VIBRIO CHOLERAE;

EID: 68649089276     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.90128     Document Type: Article

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