Assessment of factors influencing antimicrobial activity of carvacrol and cymene against Vibrio cholerae in food

Journal of Bioscience and Bioengineering

Volumn 110, Issue 5, 2010, Pages 614-619

  Rattanachaikunsopon, Pongsak ^a   Phumkhachorn, Parichat ^a  

^a UBON RATCHATHANI UNIVERSITY   (Thailand)

Author keywords

Antimicrobial activity; Carvacrol; Cymene; Vibrio cholerae

Indexed keywords

ANTI-MICROBIAL ACTIVITY; BACTERIAL CELLS; BACTERIAL STRAINS; CARROT JUICE; CARVACROL; CYMENE; DOSE-DEPENDENT; FAT CONTENTS; INHIBITORY EFFECT; PHENOLIC COMPOUNDS; VIABLE COUNT; VIBRIO CHOLERAE;

BACTERIA; BACTERIOLOGY; PHENOLS;

ESSENTIAL OILS;

CARVACROL; CYMENE; PHENOL DERIVATIVE; UNCLASSIFIED DRUG;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL CELL; CARROT; CELL VIABILITY; FAT CONTENT; FOOD CONTAMINATION; NONHUMAN; TEMPERATURE; VIBRIO CHOLERAE;

ANTI-INFECTIVE AGENTS; CHOLERA; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; MONOTERPENES; OILS, VOLATILE; ORIGANUM; PLANT OILS; THYMUS PLANT; VIBRIO CHOLERAE;

BACTERIA (MICROORGANISMS); DAUCUS CAROTA; ORIGANUM; THYMUS VULGARIS; VIBRIO CHOLERAE;

EID: 77957300409     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jbiosc.2010.06.010     Document Type: Article

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