Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods

This study evaluated the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare L. essential oil and acetic acid against Staphylococcus aureus by the determination of Fractional Inhibitory Concentration (FIC) index and kill-time assay in nutrient broth, meat bro...

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Detalles Bibliográficos
Autores principales: de Souza, Evandro Leite, de Barros, Jefferson Carneiro, da Conceição, Maria Lúcia, Neto, Nelson Justino Gomes, da Costa, Ana Caroliny Vieira
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2009
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3769715/
https://www.ncbi.nlm.nih.gov/pubmed/24031377
http://dx.doi.org/10.1590/S1517-838220090002000032

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3769715/
https://www.ncbi.nlm.nih.gov/pubmed/24031377
http://dx.doi.org/10.1590/S1517-838220090002000032

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