Antimicrobial Action of Some Citrus Fruit Oils on Selected Food-Borne Bacteria
AUTOR(ES)
Dabbah, Roger
RESUMO
The antimicrobial properties of essential oils, terpineol, and orange oil, in particular, varied according to the type of bacteria tested. Terpineol and other terpeneless fractions of citrus oils appeared to have greater inhibitory effect on food-borne bacteria than the other citrus oils or derivatives. Gram-positive bacteria were, in general, more sensitive to essential oils than gram-negative bacteria. Terpineol extended the shelf life of commercially pasteurized skim milk, low-fat milk, and whole milk for more than 56 days at 4 C. Orange oil extended the shelf life of skim milk and low-fat milk for the same period.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=376603Documentos Relacionados
- Radiometric Detection of Some Food-Borne Bacteria
- Antimicrobial activity of lysozyme against bacteria involved in food spoilage and food-borne disease.
- Food-Borne Trematodiases
- Mechanisms of Action of Carvacrol on the Food-Borne Pathogen Bacillus cereus
- Comparative study on the identification of food-borne yeasts.