Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents

Frontiers in Microbiology

Volumn 5, Issue DEC, 2014, Pages

  Alvarez, Maria V ^a   Ortega Ramirez, Luis A ^b   Gutierrez Pacheco, M Melissa ^b   Bernal Mercado, A Thalia ^b   Rodriguez Garcia, Isela ^b   Gonzalez Aguilar, Gustavo A ^b   Ponce, Alejandra ^a   Moreira, Maria del R ^a   Roura, Sara I ^a   Ayala Zavala, J Fernando ^b  

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^b CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Cell communication; Chromobacterium violaceum; Edible coatings; Food safety; Natural compounds

Indexed keywords

ESSENTIAL OIL; FOOD ADDITIVE; PECTIN;

ANTIBACTERIAL ACTIVITY; ANTIMICROBIAL ACTIVITY; ARTICLE; CHROMOBACTERIUM VIOLACEUM; CONTROLLED STUDY; DISK DIFFUSION; ESCHERICHIA COLI; FOOD SAFETY; GROWTH INHIBITION; LISTERIA MONOCYTOGENES; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; OREGANO; QUORUM SENSING; SALMONELLA ENTERICA; STAPHYLOCOCCUS AUREUS;

BACTERIA (MICROORGANISMS); CHROMOBACTERIUM VIOLACEUM; CUCUMIS SATIVUS; DECAPODA (CRUSTACEA); ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; ORIGANUM; SALMONELLA CHOLERAESUIS; STAPHYLOCOCCUS AUREUS;

EID: 84920654156     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2014.00699     Document Type: Article

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