In vitro antimicrobial activities of various essential oils against pathogenic and spoilage microorganisms
| Autor: | Carvalho, M., Albano, H., Teixeira, P. |
|---|---|
| Přispěvatelé: | Veritati - Repositório Institucional da Universidade Católica Portuguesa |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
2. Zero hunger
lcsh:TP368-456 biology SAGE Gram-positive bacteria 010401 analytical chemistry Volatile 04 agricultural and veterinary sciences Plants Food microbiology Antimicrobial biology.organism_classification 040401 food science 01 natural sciences In vitro 0104 chemical sciences lcsh:Food processing and manufacture 0404 agricultural biotechnology Anti-bacterial agents Food science Spoilage microorganisms Medicinal plants Oils Food Science |
| Zdroj: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP Journal of Food Quality and Hazards Control, Vol 5, Iss 2, Pp 41-48 (2018) |
| Popis: | Background: Plant-derived Essential Oils (EOs) have shown remarkable antimicrobial activity against spoilage and pathogenic microorganisms isolated from food products. The objective of the current study was to determine in vitro antimicrobial effects of selected EOs against these microorganisms. Methods: Antimicrobial activity of EOs against food-borne and spoilage microorganisms was screened by disk diffusion assay; then, the Minimum Inhibitory Concentration (MIC) and Minimal Bactericidal Concentration (MBC) were determined. Statistical analysis was done using SPSS 23.0 software for Windows. Results: Oregano and thyme EOs showed the highest antimicrobial activity and the lowest MICs, while anise, fennel, garlic, and ginger showed a lower activity with significant differences (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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