Inhibitory effect of essential oils against Lactobacillus rhamnosus and starter culture in fermented milk during its shelf-life period

The use of essential oils in foods has attracted great interest, due to their antagonistic action against pathogenic microorganisms. However, this action is undesirable for probiotic foods, as products containing Lactobacillus rhamnosus. The aim of the present study was to measure the sensitivity pr...

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Detalles Bibliográficos
Autores principales: Moritz, Cristiane Mengue Feniman, Rall, Vera Lúcia Mores, Saeki, Margarida Júri, Júnior, Ary Fernandes
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/PMC3768895/
https://www.ncbi.nlm.nih.gov/pubmed/24031939
http://dx.doi.org/10.1590/S1517-838220120003000042

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3768895/
https://www.ncbi.nlm.nih.gov/pubmed/24031939
http://dx.doi.org/10.1590/S1517-838220120003000042

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