Comparative inhibitory effects of Thymus vulgaris L. essential oil against Staphylococcus aureus, Listeria monocytogenes and mesophilic starter co-culture in cheese-mimicking models

Food Microbiology

Volumn 52, Issue , 2015, Pages 59-65

  de Carvalho, Rayssa Julliane ^a   de Souza, Geanny Targino ^a   Honório, Vanessa Gonçalves ^a   de Sousa, Jossana Pereira ^a   da Conceição, Maria Lúcia ^a   Maganani, Marciane ^a   de Souza, Evandro Leite ^a  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

Author keywords

antimicrobial activity; low ripened cheese; pathogenic bacteria; technological culture; thymus

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOCOCCUS; LACTOCOCCUS LACTIS SUBSP. LACTIS; LISTERIA MONOCYTOGENES; STAPHYLOCOCCUS AUREUS; THYMUS VULGARIS;

ESSENTIAL OIL; VEGETABLE OIL;

CHEESE; CHEMISTRY; COCULTURE; DRUG EFFECTS; EVALUATION STUDY; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; LISTERIA MONOCYTOGENES; MICROBIOLOGY; PROCEDURES; STAPHYLOCOCCUS AUREUS; THYMUS (PLANT);

CHEESE; COCULTURE TECHNIQUES; FOOD PRESERVATION; LISTERIA MONOCYTOGENES; OILS, VOLATILE; PLANT OILS; STAPHYLOCOCCUS AUREUS; THYMUS PLANT;

EID: 84936774264     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.07.003     Document Type: Article

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