Synergism between carvacrol or thymol increases the antimicrobial efficacy of soy sauce with no sensory impact

International Journal of Food Microbiology

Volumn 217, Issue , 2016, Pages 35-41

  Moon, Hyeree ^a   Rhee, Min Suk ^a  

^a Korea University   (South Korea)

Author keywords

Carvacrol; E. coli O157:H7; L. monocytogenes; S. Typhimurium; Soy sauce; Thymol

Indexed keywords

BETA RESORCYLIC ACID; CARVACROL; CINNAMALDEHYDE; EUGENOL; SODIUM CHLORIDE; SOYBEAN OIL; THYMOL; VANILLIN; ACROLEIN; ANTIINFECTIVE AGENT; BETA-RESORCYLIC ACID; ESSENTIAL OIL; HYDROXYBENZOIC ACID DERIVATIVE; TERPENE; VEGETABLE OIL;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERICIDAL ACTIVITY; DRUG POTENTIATION; ESCHERICHIA COLI O157; FOOD CONTROL; FOOD POISONING; LISTERIA MONOCYTOGENES; NONHUMAN; PH; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM; ANALOGS AND DERIVATIVES; DRUG EFFECTS; MICROBIAL SENSITIVITY TEST; PROCEDURES; SOY FOOD;

ACROLEIN; ANTI-BACTERIAL AGENTS; DRUG SYNERGISM; ESCHERICHIA COLI O157; EUGENOL; FOOD MICROBIOLOGY; HYDROXYBENZOATES; LISTERIA MONOCYTOGENES; MICROBIAL SENSITIVITY TESTS; MONOTERPENES; OILS, VOLATILE; PLANT OILS; SALMONELLA TYPHIMURIUM; SOY FOODS; THYMOL;

EID: 84944691230     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.10.009     Document Type: Article

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