Sub-Inhibitory Doses of Individual Constituents of Essential Oils Can Select for Staphylococcus aureus Resistant Mutants

Increased bacterial resistance to food preservation technologies represents a risk for food safety and shelf-life. The use of natural antimicrobials, such as essential oils (EOs) and their individual constituents (ICs), has been proposed to avoid the generation of antimicrobial resistance. However,...

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Detalles Bibliográficos
Autores principales: Berdejo, Daniel, Chueca, Beatriz, Pagán, Elisa, Renzoni, Adriana, Kelley, William L., Pagán, Rafael, Garcia-Gonzalo, Diego
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6337159/
https://www.ncbi.nlm.nih.gov/pubmed/30621156
http://dx.doi.org/10.3390/molecules24010170

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6337159/
https://www.ncbi.nlm.nih.gov/pubmed/30621156
http://dx.doi.org/10.3390/molecules24010170

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