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

The improvement of food preservation by using essential oils (EOs) and their individual constituents (ICs) is attracting enormous interest worldwide. Until now, researchers considered that treatments with such antimicrobial compounds did not induce bacterial resistance via a phenotypic (i.e., transi...

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Detalles Bibliográficos
Autores principales: Chueca, Beatriz, Berdejo, Daniel, Gomes-Neto, Nelson J., Pagán, Rafael, García-Gonzalo, Diego
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2016
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4777736/
https://www.ncbi.nlm.nih.gov/pubmed/26973641
http://dx.doi.org/10.3389/fmicb.2016.00273

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4777736/
https://www.ncbi.nlm.nih.gov/pubmed/26973641
http://dx.doi.org/10.3389/fmicb.2016.00273

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