Reference - Detail
| RRC ID | 75515 |
|---|---|
| Author | Nakamura A, Kawahara A, Takahashi H, Kuda T, Kimura B. |
| Title | Comparison between the Antimicrobial Activity of Essential Oils and Their Components in the Vapor Phase against Food-related Bacteria. |
| Journal | J Oleo Sci |
| Abstract |
In this study, the antibacterial properties of the volatile components of four essential oils (cinnamon, clove, origanum, and peppermint oil) and five of their components (allyl isothiocyanate (AITC), carvacrol, citral, eugenol, and (+)-limonene) against five food-related bacteria (Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium, Pseudomonas fluorescens, and Enterococcus faecalis) were evaluated. The results of disc volatilization method revealed that AITC exhibited antibacterial activity against the five tested strains at the lowest concentration, as did cinnamon oil and carvacrol. Moreover, the total aerobic bacterial count in coleslaw salad was suppressed in all test groups treated with AITC compared to that in control. |
| Volume | 71(3) |
| Pages | 411-417 |
| Published | 2022-1-1 |
| DOI | 10.5650/jos.ess21337 |
| PMID | 35236799 |
| MeSH | Anti-Bacterial Agents / pharmacology Cinnamomum zeylanicum Food Microbiology Listeria monocytogenes* Microbial Sensitivity Tests Oils, Volatile* / pharmacology |
| Altmetric score |
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| The most frequently cited source | X(Twitter) |
| Total number of mentions | 3 |
| Altmetric score changes over past 6months | 0.0 |
| Resource | |
| General Microbes | JCM 5803 |