Essential oil of tarragon (Artemisia dracunculus) antibacterial activity on Staphylococcus aureus and Escherichia coli in culture media and Iranian white cheese

Iranian Journal of Microbiology

Volumn 4, Issue 1, 2012, Pages 30-33

  Raeisi, M ^a   Tajik, H ^a   Razavi roohani, S M ^a   Maham, M ^a   Moradi, M ^b   Hajimohammadi, B ^c   Naghili, H ^a   Hashemi, M ^a   Mehdizadeh, T ^a  

^a URMIA UNIVERSITY   (Iran)

^b UNIVERSITY OF TABRIZ   (Iran)

^c SHAHID SADOUGHI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Antibacterial effect; Cheese; Escherichia coli; Essential oil; Staphylococcus aureus; Tarragon

Indexed keywords

ANTIINFECTIVE AGENT; ARTEMISIA DRACUNCULUS EXTRACT; ESSENTIAL OIL; PLANT EXTRACT; SORBITOL; UNCLASSIFIED DRUG;

ANTIBACTERIAL ACTIVITY; ARTEMISIA DRACUNCULUS; ARTICLE; BACTERIAL COUNT; CHEESE; COLONY FORMING UNIT; CONCENTRATION RESPONSE; CONTROLLED STUDY; CULTURE MEDIUM; DISTILLATION; ESCHERICHIA COLI; INCUBATION TEMPERATURE; MICROTITER PLATE ASSAY; MILK; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; STAPHYLOCOCCUS AUREUS;

ARTEMISIA DRACUNCULUS; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; STAPHYLOCOCCUS AUREUS;

EID: 84863842017     PISSN: 20083289     EISSN: 20084447     Source Type: Journal    
DOI: None     Document Type: Article

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