Inhibition of Staphylococcus aureus cocktail using the synergies of oregano and rosemary essential oils or carvacrol and 1,8-cineole

Frontiers in Microbiology

Volumn 6, Issue NOV, 2015, Pages

  Honório, Vanessa G ^a   Bezerra, Jéssica ^a   Souza, Geany T ^a   Carvalho, Rayssa J ^a   Gomes Neto, Nelson J ^a   Figueiredo, Regina C B Q ^b   Melo, Janaína V ^c   Souza, Evandro L ^a   Magnani, Marciane ^a  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

^b FEDERAL UNIVERSITY OF PERNAMBUCO   (Brazil)

^c Instituto Nacional de Tecnologia Nordeste INT Nordeste   (Brazil)

Author keywords

Antimicrobial activity; Essential oil; Food matrices; Oregano; Rosemary; S. aureus

Indexed keywords

CARVACROL; CINEOLE; ESSENTIAL OIL;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL COUNT; BACTERIAL GROWTH; CELL VIABILITY; CHEESE; CONTROLLED STUDY; MEAT; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; OREGANO; ROSEMARY; SCANNING ELECTRON MICROSCOPY; STAPHYLOCOCCUS AUREUS;

EID: 84949764364     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2015.01223     Document Type: Article

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