Antibacterial activity and mechanism of action of black pepper essential oil on meat-borne escherichia coli

Frontiers in Microbiology

Volumn 7, Issue JAN, 2017, Pages

  Zhang, Jing ^a   Ye, Ke Ping ^b   Zhang, Xin ^a   Pan, Dao Dong ^a   Sun, Yang Ying ^a   Cao, Jin Xuan ^a  

^a NINGBO UNIVERSITY   (China)

^b NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antibacterial activity; Black pepper essential oil; E. coli; Intracellular content; Morphological change

Indexed keywords

ADENOSINE TRIPHOSPHATE; BACTERIAL DNA; BACTERIAL PROTEIN; ESSENTIAL OIL; PHOSPHATE; POTASSIUM ION;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL CELL; BACTERIAL MEMBRANE; BACTERIAL SURVIVAL; BACTERICIDAL ACTIVITY; BACTERIUM CULTURE; BLACK PEPPER; CELL MEMBRANE PERMEABILITY; CELL STRUCTURE; CONTROLLED STUDY; DISK DIFFUSION; ELECTRIC CONDUCTIVITY; ESCHERICHIA COLI INFECTION; FOOD POISONING; MEAT; MEMBRANE POTENTIAL; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; PORK; SCANNING ELECTRON MICROSCOPY;

EID: 85011965411     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2016.02094     Document Type: Article

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