Antibacterial and anti-staphylococcal enterotoxin activities of phenolic compounds

Innovative Food Science and Emerging Technologies

Volumn 38, Issue , 2016, Pages 83-90

  Albano, Mariana ^a   Alves, Fernanda Cristina Bérgamo ^a   Andrade, Bruna Fernanda Murbach Teles ^a   Barbosa, Lidiane Nunes ^a   Pereira, Ana Flávia Marques ^a   Cunha, Maria de Lourdes Ribeiro de Souza da ^a   Rall, Vera Lucia Mores ^a   Fernandes Júnior, Ary ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Essential oil; Phenolic compounds; Staphylococcal enterotoxins; Staphylococcus aureus; Synergism

Indexed keywords

BACTERIA; CELL MEMBRANES; ESCHERICHIA COLI; ESSENTIAL OILS; FOOD PRESERVATIVES; FOOD SAFETY; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; INDUSTRIAL PLANTS; MICROORGANISMS; MICROWAVE INTEGRATED CIRCUITS; MONOTERPENES; OILS AND FATS; SALMONELLA; TRANSMISSION ELECTRON MICROSCOPY;

ANTIMICROBIAL COMPOUNDS; GRAM-NEGATIVE BACTERIA; METHICILLIN-RESISTANT STAPHYLOCOCCUS AUREUS; MINIMUM INHIBITORY CONCENTRATION; PHENOLIC COMPOUNDS; STAPHYLOCOCCAL ENTEROTOXINS; STAPHYLOCOCCUS AUREUS; SYNERGISM;

PHENOLS;

EID: 84988431202     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.09.003     Document Type: Article

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