Emergence of Hyper-Resistant Escherichia coli MG1655 Derivative Strains after Applying Sub-Inhibitory Doses of Individual Constituents of Essential Oils.

Autor: Chueca B; Tecnología de los Alimentos, Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón, Universidad de Zaragoza-CITA Zaragoza, Spain., Berdejo D; Tecnología de los Alimentos, Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón, Universidad de Zaragoza-CITA Zaragoza, Spain., Gomes-Neto NJ; Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba João Pessoa, Brazil., Pagán R; Tecnología de los Alimentos, Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón, Universidad de Zaragoza-CITA Zaragoza, Spain., García-Gonzalo D; Tecnología de los Alimentos, Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón, Universidad de Zaragoza-CITA Zaragoza, Spain.

Publikováno v: Frontiers in microbiology [Front Microbiol] 2016 Mar 04; Vol. 7, pp. 273. Date of Electronic Publication: 2016 Mar 04 (Print Publication: 2016).

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

Autor: Honório VG; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba João Pessoa, Brazil., Bezerra J; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba João Pessoa, Brazil., Souza GT; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba João Pessoa, Brazil., Carvalho RJ; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba João Pessoa, Brazil., Gomes-Neto NJ; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba João Pessoa, Brazil ; Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba João Pessoa, Brazil., Figueiredo RC; Department of Microbiology, Centro de Pesquisas Aggeu Magalhães-FIOCRUZ/PE, Federal University of Pernambuco Recife, Brazil., Melo JV; Laboratory of Electron Microscopy, Centro de Tecnologias Estratégicas do Nordeste Recife, Brazil., Souza EL; Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba João Pessoa, Brazil., Magnani M; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba João Pessoa, Brazil.

Publikováno v: Frontiers in microbiology [Front Microbiol] 2015 Nov 03; Vol. 6, pp. 1223. Date of Electronic Publication: 2015 Nov 03 (Print Publication: 2015).

Lack of induction of direct protection or cross-protection in Staphylococcus aureus by sublethal concentrations of Origanum vulgare L. essential oil and carvacrol in a meat-based medium.

Autor: Silva da Luz I; Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil., Gomes Neto NJ, Tavares AG, Nunes PC, Magnani M, de Souza EL

Publikováno v: Archives of microbiology [Arch Microbiol] 2013 Aug; Vol. 195 (8), pp. 587-93. Date of Electronic Publication: 2013 Jun 23.

Rosmarinus officinalis L. essential oil and the related compound 1,8-cineole do not induce direct or cross-protection in Listeria monocytogenes ATCC 7644 cultivated in meat broth.

Autor: Gomes Neto NJ; Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil., Luz IS, Honório WG, Tavares AG, de Souza EL

Publikováno v: Canadian journal of microbiology [Can J Microbiol] 2012 Aug; Vol. 58 (8), pp. 973-81. Date of Electronic Publication: 2012 Jul 18.

Inhibition of Staphylococcus aureus in broth and meat broth using synergies of phenolics and organic acids.

Autor: de Oliveira CE; Laboratory of Fermentation, Department of Nutrition, Federal University of Pernambuco, Recife, Brazil., Stamford TL, Gomes Neto NJ, de Souza EL

Publikováno v: International journal of food microbiology [Int J Food Microbiol] 2010 Feb 28; Vol. 137 (2-3), pp. 312-6. Date of Electronic Publication: 2009 Dec 03.