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	Provedor de dados BJM (1) Autor Barros,Jefferson Carneiro de (1) Conceição,Maria Lúcia da (1) Costa,Ana Caroliny Vieira da (1) Gomes Neto,Nelson Justino (1) Souza,Evandro Leite de (1) Palavra-chave Anti-staphylococcal effect (1) Combined use (1) Essential oil (1) Organic acid (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2009 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods BJM Souza,Evandro Leite de; Barros,Jefferson Carneiro de; Conceição,Maria Lúcia da; Gomes Neto,Nelson Justino; Costa,Ana Caroliny Vieira da. This study evaluated the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare L. essential oil and acetic acid against Staphylococcus aureus by the determination of Fractional Inhibitory Concentration (FIC) index and kill-time assay in nutrient broth, meat broth and in a food model (meat pieces). Acetic acid showed MIC and MFC of 0.6 and 1.25 µL.mL-1, respectively. For O. vulgare essential oil MIC and MBC were 1.25 and 2.5 µL.mL-1, respectively. FIC indexes of the mixture of essential oil and acetic acid at MIC x ½ were £ 1.0, showing an additive effect. No synergy was found at kill-time study. Anti-staphylococcal effect of the antimicrobials alone or in mixture (MIC x ½) was lower in meat than in nutrient and meat... Tipo: Info:eu-repo/semantics/article Palavras-chave: Essential oil; Organic acid; Combined use; Anti-staphylococcal effect. Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000200032 Registros recuperados: 1 Primeira ... 1 ... Última

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