Combination of Origanum vulgare L. essential oil and lactic acid to inhibit Staphylococcus aureus in meat broth and meat model

This study assessed the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare L. essential oil and lactic acid against Staphylococcus aureus by the determination of Fractional Inhibitory Concentration (FIC) index and cell viability in meat broth and meat model....

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Detalles Bibliográficos
Autores principales: de Barros, Jefferson C., da Conceição, Maria Lúcia, Neto, Nelson Justino Gomes, da Costa, Ana Caroliny Vieira, de Souza, Evandro Leite
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2012
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3768876/
https://www.ncbi.nlm.nih.gov/pubmed/24031936
http://dx.doi.org/10.1590/S1517-838220120003000039

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3768876/
https://www.ncbi.nlm.nih.gov/pubmed/24031936
http://dx.doi.org/10.1590/S1517-838220120003000039

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