The antimicrobial activity of black sour cherry (Prunus cerasus L.) extracts: I. Measurement of sensitivity and attenuation of gram-positive and gram-negative bacteria and C. albicans in culture

Current Nutrition and Food Science

Volumn 9, Issue 3, 2013, Pages 201-216

  Hanbali, Lama B ^a   Ghadieh, Rana M ^a   Hasan, Hiba A ^a   Nakhal, Yasmine K ^a   Haddad, John J ^a  

^a BEIRUT ARAB UNIVERSITY   (Lebanon)

Author keywords

Antimicrobial; Attenuation; Bacteria; Black sour cherry; Disk diffusion; Fungus; Gram negative; Gram positive; Prunus cerasus

Indexed keywords

AGAR; ANTIINFECTIVE AGENT; BLACK SOUR CHERRY EXTRACT; EXTENDED SPECTRUM BETA LACTAMASE; METHANOL; PLANT EXTRACT; UNCLASSIFIED DRUG;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACILLUS SUBTILIS; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM CULTURE; BIOCHEMICAL COMPOSITION; CANDIDA ALBICANS; CHEMICAL COMPOSITION; CITROBACTER KOSERI; CONTROLLED STUDY; DISK DIFFUSION; DRUG EFFICACY; ENTEROBACTER CLOACAE; ESCHERICHIA COLI; FRUIT JUICE; FUNGUS CULTURE; FUNGUS GROWTH; KLEBSIELLA PNEUMONIAE; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; PRIORITY JOURNAL; PROTEUS VULGARIS; PSEUDOMONAS AERUGINOSA; SOUR CHERRY; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS AGALACTIAE; STREPTOCOCCUS GROUP A;

EID: 84888070117     PISSN: 15734013     EISSN: 22123881     Source Type: Journal    
DOI: 10.2174/1573401311309030005     Document Type: Article

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