Rosmarinus officinalis L. essential oil and its majority compound 1,8-cineole at sublethal amounts induce no direct and cross protection in staphylococcus aureus ATCC 6538

Foodborne Pathogens and Disease

Volumn 9, Issue 12, 2012, Pages 1071-1076

  Gomes Neto, Nelson Justino ^a   Luz, Isabelle Da Silva ^a   Tavares, Adassa Gama ^a   Honório, Vanessa Gonçalves ^a   Magnani, Marciane ^a   De Souza, Evandro Leite ^a  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

CINEOLE; EPIGALLOCATECHIN GALLATE; ESSENTIAL OIL; LACTIC ACID; SODIUM CHLORIDE;

ARTICLE; BACTERIAL CELL; BACTERIAL SURVIVAL; BACTERICIDAL ACTIVITY; BACTERIOSTASIS; BACTERIUM CULTURE; BROTH DILUTION; CELL VIABILITY; CONTROLLED STUDY; HIGH TEMPERATURE; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; PH; PRIORITY JOURNAL; STAPHYLOCOCCUS AUREUS;

ANTI-INFECTIVE AGENTS; CYCLOHEXANOLS; FOOD MICROBIOLOGY; MICROBIAL SENSITIVITY TESTS; MICROBIAL VIABILITY; MONOTERPENES; OILS, VOLATILE; PLANT OILS; ROSMARINUS; STAPHYLOCOCCUS AUREUS; TIME FACTORS;

BACTERIA (MICROORGANISMS); ROSMARINUS OFFICINALIS; STAPHYLOCOCCUS AUREUS;

EID: 84871304323     PISSN: 15353141     EISSN: 15567125     Source Type: Journal    
DOI: 10.1089/fpd.2012.1258     Document Type: Article

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