Antibacterial activity and interactions of plant essential oil combinations against Gram-positive and Gram-negative bacteria

Journal of Food and Drug Analysis

Volumn 25, Issue 2, 2017, Pages 403-408

  Semeniuc, Cristina Anamaria ^a   Pop, Carmen Rodica ^a   Rotar, Ancuţa Mihaela ^a  

^a UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE   (Romania)

Author keywords

antagonistic effect; antibacterial activity; essential oils; food related bacteria; herbs

Indexed keywords

ANTIBIOTIC AGENT; ESSENTIAL OIL; GENTAMICIN; PLANT EXTRACT; ANTIINFECTIVE AGENT;

ANTIBACTERIAL ACTIVITY; ANTIBIOTIC SENSITIVITY; ARTICLE; BACILLUS CEREUS; BASIL; BROTH DILUTION; CONTROLLED STUDY; ESCHERICHIA COLI; INHIBITION ZONE; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; PARSLEY; PLANT LEAF; PSEUDOMONAS AERUGINOSA; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; THYME; FOOD CONTROL; GRAM POSITIVE BACTERIUM; MICROBIAL SENSITIVITY TEST;

ANTI-BACTERIAL AGENTS; ESCHERICHIA COLI; FOOD MICROBIOLOGY; GRAM-POSITIVE BACTERIA; MICROBIAL SENSITIVITY TESTS; OILS, VOLATILE;

EID: 84979622677     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfda.2016.06.002     Document Type: Article

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