Antimicrobial activity of greater galangal [Alpinia galanga (Linn.) Swartz.] flowers

Food Science and Biotechnology

Volumn 19, Issue 4, 2010, Pages 873-880

  Hsu, Wei Yea ^a   Simonne, Amarat ^a   Weissman, Alexandra ^a   Kim, Jeong Mok ^b  

^a UNIVERSITY OF FLORIDA   (United States)

^b Mokpo National University   (South Korea)

Author keywords

Antimicrobial activity; Food pathogen; Galangal flower; Minimum inhibitory concentration

Indexed keywords

AGAR DISCS; ALPINIA GALANGA; ANTI-MICROBIAL ACTIVITY; DIFFUSION METHOD; DRYING METHODS; E.COLI O157:H7; ESCHERICHIA COLI O157:H7; FOOD PATHOGEN; GALANGAL FLOWER; INHIBITION ZONES; LISTERIA MONOCYTOGENES; MINIMUM INHIBITORY CONCENTRATION; S. AUREUS; STAPHYLOCOCCUS AUREUS;

ESCHERICHIA COLI; ETHANOL; EXTRACTION; MICROORGANISMS; OVENS; PATHOGENS; SALMONELLA; STOVES; THERMAL PROCESSING (FOODS);

ESSENTIAL OILS;

ALPINIA; ALPINIA GALANGA; ESCHERICHIA COLI; KAEMPFERIA GALANGA; LISTERIA MONOCYTOGENES; SALMONELLA; SHIGELLA; STAPHYLOCOCCUS AUREUS;

EID: 79957643686     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-010-0124-9     Document Type: Article

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