Influence of Origanum vulgare L. essential oil on enterotoxin production, membrane permeability and surface characteristics of Staphylococcus aureus

International Journal of Food Microbiology

Volumn 137, Issue 2-3, 2010, Pages 308-311

  de Souza, Evandro Leite ^a   de Barros, Jefferson Carneiro ^a   de Oliveira, Carlos Eduardo Vasconcelos ^a   da Conceição, Maria Lúcia ^a  

^a Health Sciences Center   (Brazil)

Author keywords

Essential oil; Phenotypical suppression; Staphylococcal enterotoxins

Indexed keywords

ESSENTIAL OIL; OREGANO OIL; POTASSIUM ION; STAPHYLOCOCCUS ENTEROTOXIN; UNCLASSIFIED DRUG;

ARTICLE; CELL MEMBRANE PERMEABILITY; CELL SURFACE; CONTROLLED STUDY; CYTOPLASM; FOOD CONTROL; GROWTH INHIBITION; NONHUMAN; OREGANO; SCANNING ELECTRON MICROSCOPY; STAPHYLOCOCCUS AUREUS; TOXIN SYNTHESIS;

ANTI-BACTERIAL AGENTS; BACTERIAL PROTEINS; CELL MEMBRANE; CELL MEMBRANE PERMEABILITY; ENTEROTOXINS; MICROSCOPY, ELECTRON; OILS, VOLATILE; ORIGANUM; STAPHYLOCOCCUS AUREUS;

ORIGANUM VULGARE; STAPHYLOCOCCUS AUREUS;

EID: 74249120622     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.11.025     Document Type: Article

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