In vitro antimicrobial effects and mechanism of action of selected plant essential oil combinations against four food-related microorganisms

Food Research International

Volumn 44, Issue 9, 2011, Pages 3057-3064

  Lv, Fei ^a   Liang, Hao ^a   Yuan, Qipeng ^a   Li, Chunfang ^b  

^a BEIJING UNIVERSITY OF CHEMICAL TECHNOLOGY   (China)

^b Beijing Industrial Technician College   (China)

Author keywords

Action mechanisms; Antimicrobial activity; Essential oils; Food related microorganisms; GC MS; Synergism

Indexed keywords

ACTION MECHANISMS; ANTI-MICROBIAL ACTIVITY; FOOD-RELATED MICROORGANISMS; GC/MS; SYNERGISM;

BACTERIA; BACTERIOLOGY; CELL MEMBRANES; CHROMATOGRAPHIC ANALYSIS; CYTOLOGY; ENZYME INHIBITION; ESCHERICHIA COLI; KETONES; LIPIDS; OLEFINS; PHENOLS; YEAST;

ESSENTIAL OILS;

BACILLUS SUBTILIS; ESCHERICHIA COLI; OCIMUM; ORIGANUM; PERILLA; POSIBACTERIA; SACCHAROMYCES CEREVISIAE; STAPHYLOCOCCUS AUREUS;

EID: 80054681921     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.07.030     Document Type: Article

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