Antimicrobial combined action of terpenes against the food-borne microorganisms Escherichia coli, Staphylococcus aureus and Bacillus cereus

Flavour and Fragrance Journal

Volumn 24, Issue 6, 2009, Pages 348-354

  Gallucci, M N ^a   Oliva, M ^a   Casero, C ^a   Dambolena, J ^b   Luna, A ^b   Zygadlo, J ^b   Demo, M ^a  

^a DEPARTAMENTO DE QUÍMICA   (Argentina)

^b UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

Antagonism; Antibacterial activity; Essential oils; Hydrogen bonding capacity; Synergism; Terpenes

Indexed keywords

ANTAGONISM; ANTI-BACTERIAL ACTIVITY; ANTI-MICROBIAL ACTIVITY; CHEMICAL STRUCTURE; COMBINED ACTIONS; E. COLI; H-BONDING; HYDROGEN BONDINGS; INTERMOLECULAR HYDROGEN; INTRAMOLECULAR HYDROGEN; MINIMUM INHIBITORY CONCENTRATION; MONOTERPENES; PHENOLIC COMPOUNDS; POLAR AREAS; S. AUREUS; STAPHYLOCOCCUS AUREUS; SYNERGISTIC EFFECT; WATER SOLUBILITIES;

BACILLUS CEREUS; BACTERIOLOGY; ESCHERICHIA COLI; FOOD PRESERVATION; FOOD PRESERVATIVES; HYDROGEN; LIPIDS; MICROORGANISMS; OLEFINS; PHENOLS;

ESSENTIAL OILS;

CARVACROL; CARVONE; CITRONELLOL; EUGENOL; GERANIOL; MENTHOL; MENTHONE; MYRCENE; PHENOL DERIVATIVE; THYMOL;

ANTIBACTERIAL ACTIVITY; ANTIBIOTIC RESISTANCE; ARTICLE; BACILLUS CEREUS; BACTERIUM CONTAMINATION; CHEMICAL ANALYSIS; CHEMICAL INTERACTION; CONTROLLED STUDY; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD INDUSTRY; HYDROGEN BOND; MINIMUM INHIBITORY CONCENTRATION; MOLECULAR MODEL; NONHUMAN; PHYTOCHEMISTRY; SOLUBILITY; STAPHYLOCOCCUS AUREUS;

BACILLUS CEREUS; ESCHERICHIA COLI; STAPHYLOCOCCUS AUREUS;

EID: 73349083697     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.1948     Document Type: Article

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