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Photodynamic inactivation mediated by erythrosine and its derivaties on foodborne pathogens and spoilage bacteriaPhotodynamic inactivation mediated by erythrosine and its derivaties on foodborne pathogens and spoilage bacteria
(Universidade Estadual de MaringáBrasilPrograma de Pós-Graduação em Ciência de AlimentosUEMMaringá, PRCentro de Ciências Agrárias, 2018)
Essential Oils Against Foodborne Pathogens and Spoilage Bacteria in Minced Meat
(Mary Ann Liebert, Inc., 2009-07-01)
The antimicrobial activity of essential oils of oregano, thyme, basil, marjoram, lemongrass, ginger, and clove was investigated in vitro by agar dilution method and minimal inhibitory concentration (MIC) determination ...
Essential Oils Against Foodborne Pathogens and Spoilage Bacteria in Minced Meat
(Mary Ann Liebert, Inc., 2009-07-01)
The antimicrobial activity of essential oils of oregano, thyme, basil, marjoram, lemongrass, ginger, and clove was investigated in vitro by agar dilution method and minimal inhibitory concentration (MIC) determination ...
Multiple-locus variable-number of tandem-repeats analysis (MLVA) as subtyping technique for foodborne pathogens
(Academic Press Inc Elsevier Science, 2018)
Multiple-locus variable-number of tandem-repeats analysis (MLVA) has emerged as a valuable method for subtyping foodborne pathogens and has been adopted in many countries as a critical component of their laboratory-based ...
Antibacterial activity of oregano essential oil against foodborne pathogens
(2013-03-20)
Purpose: This paper aims to evaluate in vitro antibacterial activity of oregano essential oil against foodborne pathogens as a starting point for the use of spice as a natural preservative in food. Design/methodology/approach: ...
Antibacterial activity of oregano essential oil against foodborne pathogens
(2013-03-20)
Purpose: This paper aims to evaluate in vitro antibacterial activity of oregano essential oil against foodborne pathogens as a starting point for the use of spice as a natural preservative in food. Design/methodology/approach: ...
Inhibitory capacity of Lactobacillus spp. against pathogens involved in foodborne diseasesEfecto inhibitorio de Lactobacillus spp. sobre bacterias implicadas en enfermedades transmitidas por alimentos
(Asociación Argentina de Microbiología, 2017-04)
El género Lactobacillus despierta día a día un creciente interés entre microbiólogos y tecnólogos, quienes intentan descubrir nuevas aplicaciones biotecnológicas y propiedades probióticas. El objetivo de este trabajo fue ...