Investigation of some factors affecting the antibacterial activity of rosemary extracts in food models by a food microdilution method

International Journal of Food Science and Technology

Volumn 46, Issue 2, 2011, Pages 413-420

  Klančnik, Anja ^a   Piskernik, Saša ^a   Možina, Sonja Smole ^a   Gašperlin, Lea ^a   Jeršek, Barbara ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Antimicrobial activity; Food microdilution method; Food models; Minimal inhibitory concentration; Plant extracts

Indexed keywords

ANTI-BACTERIAL ACTIVITY; ANTI-MICROBIAL ACTIVITY; E. COLI; FOOD MICRODILUTION METHOD; FOOD MODELS; FOOD SYSTEM; IN-CONTROL; INOCULUM LEVEL; LISTERIA MONOCYTOGENES; MICRODILUTION; MINIMAL INHIBITORY CONCENTRATION; MONOCYTOGENES; ROSEMARY EXTRACTS;

DAIRY PRODUCTS; ESCHERICHIA COLI; EXTRACTION; LISTERIA; MICROORGANISMS; PHENOLS;

PLANT EXTRACTS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; ROSMARINUS OFFICINALIS;

EID: 78651350998     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02504.x     Document Type: Article

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