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Última Antimicrobial effectiveness of spices: an approach for use in food conservation systems BABT Souza,Evandro Leite de; Stamford,Tânia Lúcia Montenegro; Lima,Edeltrudes de Oliveira; Trajano,Vinícius Nogueira; Barbosa Filho,José Maria. There has been constant an increasing the search alternative and efficient compounds for food conservation, aiming a partial or total replacement of antimicrobial chemical additives. Spices offer a promising alternative for food safety. Inhibitory activity of spices and derivatives on the growth of bacteria, yeasts, fungi and microbial toxins synthesis has been well reported, so they could be used in food conservation as main or as adjuvant antimicrobial compounds in order to assure the production of microbiologically stable foods. Tipo: Info:eu-repo/semantics/article Palavras-chave: Spices; Essential oil; Extracts; Chemical compounds; Antibacterial activity; Antifungal activity. Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000500007 Anti-staphylococcal effectiveness of nisaplin in refrigerated pizza doughs BABT Freitas,Wilma Carla de; Souza,Evandro Leite de; Sousa,Cristina Paiva de; Travassos,Antônio Eustáquio Resende. This study evaluated the effectiveness of nisaplin, commercial product having nisin as active component, in decreasing the staphylococcal population in refrigerated pizza doughs. The refrigerated pizza dough pieces randomly chosen were dipped in the solutions with nisaplin concentrations of 1.0 x 10-3 g and 1.0 x 10-2 g nisaplin/mL named for the treatment A and B and kept under refrigeration (7 °C ± 1 °C). On times 0, 15 and 30 days post treatment the Staphylococcus spp. count was carried out. The results showed that both nisaplin treatments were able to reduce the Staphylococcus spp. count (CFU/g) in the refrigerated pizza doughs. However, only treatment B showed statistically significant reducer effect (p < 0.05) on the count providing a decrease of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Nisaplin; Nisin; Dough; Staphylococcus. Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000300021 Bacteriocins: molecules of fundamental impact on the microbial ecology and potential food biopreservatives BABT Souza,Evandro Leite de; Silva,Clemilson Antonio da; Sousa,Cristina Paiva de. Bacteriocins are proteic molecules synthesized for various lineages of Gram-positive and Gram-negative bacteria when exposed to stressful conditions. Bacteriocins have been characterized as molecules of high antimicrobial property even at low concentrations, provoking the microbial survival inhibition by antibiosis. These substances have their synthesis mediated for genetic mechanisms and develop their lethal action on the microbial cell by multiples mechanisms that can act of isolated or concomitant way culminating with microbial cell killing. This molecules class presents characteristic of stability to heat, low pH, refrigeration and freezing, and resistance to weak organics solvents, salts and enzymes. On the other hand, they are very sensitive to... Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacteriocins; Antimicrobials; Food Industry; Biopreservation. Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000500008 Inhibitory action of some essential oils and phytochemicals on the growth of various moulds isolated from foods BABT Souza,Evandro Leite de; Lima,Edeltrudes de Oliveira; Freire,Kristerson Reinaldo de Luna; Sousa,Cristina Paiva de. The aim of this study was to determine the sensitivity profile of mould strains isolated from foods to some essential oils and phytochemicals. The assayed mould strains were: Fusarium spp., Rhizopus spp., Aspergillus flavus, A. niger and Penicillium spp. According to results, Lippia alba N.E. Brown, Peumus boldus Molina, Lippia microphylla Phil., Citrus limon Risso and Cymbopogon citratus Stapf. essential oil and the phytochemicals citral, eugenol and mircene showed prominent antimould activity. Among the products that evidenced antimould activity, citral and eugenol showed the lowest minimum inhibitory concentrations, which was 1% and 4%, respectively, for the most of the tested mould strains. Tipo: Info:eu-repo/semantics/article Palavras-chave: Plant products; Antimould activity; Sensitivity profile. Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000200011 Antimicrobial effectiveness of maleimides on fungal strains isolated from onychomycosis BABT Gayoso,Carla Wanderley; Lima,Edeltrudes de Oliveira; Souza,Evandro Leite de; Cechinel Filho,Valdir; Trajano,Vinícius Nogueira; Pereira,Fillipe de Oliveira; Lima,Igara Oliveira. This study aimed to analyze the effectiveness of maleimides as inhibitors on the growth of fungal strains isolated from onychomycosis by the solid medium diffusion procedure. The results showed a promising antifungical activity of the assayed maleimides with formation of fungal growth inhibition halos oscillating between diameter 10 and 23mm. MIC was 100µg/mL for 3,4-dichloro-N-phenyl-methyl-maleimide and 3,4-dichloro-N-phenyl-propil-maleimide and 200µg/mL for 3,4-dichloro-N-phenyl-maleimide, 3,4-dichloro-N-phenyl-ethyl-maleimide and 3,4-dichloro-N-phenyl-buthyl-maleimide. Tipo: Info:eu-repo/semantics/article Palavras-chave: Onychomycosis; Fungi; Maleimides; Antifungical activity. Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132006000500016 Effectiveness of Origanum vulgare L. and Origanum majorana L. essential oils in inhibiting the growth of bacterial strains isolated from the patients with conjunctivitis BABT Oliveira,Jana Luíza Toscano Mendes de; Diniz,Margareth de Fátima Melo; Lima,Edeltrudes de Oliveira; Souza,Evandro Leite de; Trajano,Vinícius Nogueira; Santos,Bernadete Helena Cavalcante. This study aimed to evaluate the antibacterial activity of Origanum vulgare L. and O. majorana L. essential oils on Staphylococcus aureus, S. coagulase negative, Enterobacter spp., Proteus spp., Acinetobacter spp., Klebsiella spp. isolated from the patients with conjunctivitis. The results showed a prominent inhibitory effect of both the essential oils on all the bacterial strains, noted by the large bacterial growth inhibition zones (15-32mm). The Minimum Inhibitory Concentrations (MIC) values were between 5-20µL/mL and 2.5-10 µL/mL for O. vulgare and O. majorana essential oil, respectively. The MIC were able to cause significant (P<0.05) inhibitory effect on the cell viability of Klebsiella spp., Proteus spp. and S. aureus providing a total... Tipo: Info:eu-repo/semantics/article Palavras-chave: Origanum vulgare L.; Origanum marjorana L.; Essential oil; Antibacterial activity; Conjunctivitis. Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000100006 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 Chemical composition and antifungal activity of Hyptis suaveolens (L.) poit leaves essential oil against Aspergillus species BJM Moreira,Ana Carolina Pessoa; Lima,Edeltrudes de Oliveira; Wanderley,Paulo Alves; Carmo,Egberto Santos; Souza,Evandro Leite de. This study aimed to identify the constituents of the essential oil from Hyptis suaveolens (L.) leaves using a Gas Chromatograph -Mass Spectrometer and assess its inhibitory effect on some potentially pathogenic Aspergilli (A. flavus, A. parasiticus, A. ochraceus, A. fumigatus and A. niger). Eucaliptol (47.64 %) was the most abundant component in the oil, followed for gama-ellemene (8.15 %), beta-pynene (6.55 %), (+)3-carene (5.16 %), trans-beta-cariophyllene (4.69 %) and germacrene (4.86 %). The essential oil revealed an interesting anti-Aspergillus property characterized by a Minimum Inhibitory Concentration and Minimum Fungicidal Concentration of 40 and 80 µL/mL, respectively. The oil at 80 and 40 µL/mL strongly inhibited the mycelial growth of A.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Hyptis suaveolens L. (Poit); Essential oil; Anti-Aspergillus effect. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000100006 Habituation of enterotoxigenic Staphylococcus aureus to Origanum vulgare L. essential oil does not induce direct-tolerance and cross-tolerance to salts and organic acids BJM Tavares,Adassa Gama; Monte,Daniel Farias Marinho do; Albuquerque,Allan dos Reis; Sampaio,Fábio Correia; Magnani,Marciane; Siqueira Júnior,José Pinto de; Souza,Evandro Leite de. Enterotoxigenic Staphylococcus aureus strains that were isolated from foods were investigated for their ability to develop direct-tolerance and cross-tolerance to sodium chloride (NaCl), potassium chloride (KCl), lactic acid (LA) and acetic acid (AA) after habituation in sublethal amounts (1/2 of the minimum inhibitory concentration - 1/2 MIC and 1/4 of the minimum inhibitory concentration - 1/4 MIC) of Origanum vulgare L. essential oil (OVEO). The habituation of S. aureus to 1/2 MIC and 1/4 MIC of OVEO did not induce direct-tolerance or cross-tolerance in the tested strains, as assessed by modulation of MIC values. Otherwise, exposing the strains to OVEO at sublethal concentrations maintained or increased the sensitivity of the cells to the tested... Tipo: Info:eu-repo/semantics/article Palavras-chave: Staphylococcus; Adaptation; Essential oil; Oregano. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000300835 Effect of cinnamomum zeylanicum blume essential oil on the rowth and morphogenesis of some potentially pathogenic Aspergillus species BJM Carmo,Egberto Santos; Lima,Edeltrudes de Oliveira; Souza,Evandro Leite de; Sousa,Frederico Barbosa de. Cinnamomum zeylanicum Blume is known for a wide range of medicinal properties. This study aimed to assess the interference of C. zeylanicum essential oil on the growth and morphogenesis of some potentially pathogenic Aspergillus species. The essential oil presented strong antifungal effect causing the growth inhibition of the assayed strains and development of large growth inhibition zones. MIC50 and MIC90 values were 40 and 80 µL/mL, respectively. 80, 40 and 20 µL/mL of the oil strongly inhibited the radial mycelial growth of A. niger, A. flavus and A. fumigatus along 14 days. 80 and 40 µL/mL of the oil caused a 100% inhibition of the fungal spore germination. Main morphological changes observed under light microscopy provided by the essential oil in the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Aspergillus; Cinnamomum zeylanicum Blume; Essential oil; Antifungal activity. Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822008000100021 Sensitivity of spoiling and pathogen food-related bacteria to Origanum vulgare L. (Lamiaceae) essential oil BJM Souza,Evandro Leite de; Stamford,Tânia Lúcia Montenegro; Lima,Edeltrudes de Oliveira. Origanum vulgare L. (oregano), Lamiaceae, has been known as plant specie with prominent biological properties for a long time. This study aimed to evaluate the antibacterial activity of Origanum vulgare essential oil on various Gram-positive and Gram-negative spoiling and/or pathogen food-related bacteria, as well as to observe its antimicrobial effectiveness in a food conservation micromodel. The results showed a strong antibacterial activity of the assayed essential oil noted by large growth inhibition zones (30-37 mm). MIC values were between 20-40 µL/mL for the most bacteria strains. Essential oil was able to cause significant (P<0.05) inhibitory effect on the bacteria viability providing a bacteriostatic effect after 24hours of exposure. In... Tipo: Info:eu-repo/semantics/article Palavras-chave: Origanum vulgare L.; Essential oil; Antimicrobial activity; Bacteria. Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000400023 Combination of Origanum vulgare L. essential oil and lactic acid to inhibit Staphylococcus aureus in meat broth and meat model BJM Barros,Jefferson C. de; Conceição,Maria Lúcia da; Gomes Neto,Nelson Justino; Costa,Ana Caroliny Vieira da; Souza,Evandro Leite de. This study assessed the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare L. essential oil and lactic acid against Staphylococcus aureus by the determination of Fractional Inhibitory Concentration (FIC) index and cell viability in meat broth and meat model. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the oil was 0.6 and 1.25 µL.mL-1, respectively. Lactic acid showed MIC and MBC of 2.5 and 5µL.mL-1, respectively. FIC indices of the combined application of the oil and lactic acid were 0.5 showing a synergic interaction. The essential oil and lactic acid showed similar (p>0.05) anti-S. aureus effect in meat broth over 96 h of exposure. Treatment with essential oil or... Tipo: Info:eu-repo/semantics/article Palavras-chave: Essential oil; Organic acid; Hurdle technology; Combined effect. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000300039 The potential of Origanum vulgare L. (Lamiaceae) essential oil in inhibiting the growth of some food-related Aspergillus species BJM Carmo,Egberto Santos; Lima,Edeltrudes de Oliveira; Souza,Evandro Leite de. Origanum vulgare L. (Lamiaceae) has been currently known for their interesting antimicrobial activity being regarded as alternative antimicrobial for use is food conservation systems. This study aimed to evaluate the effectiveness of O. vulgare essential oil in inhibiting the growth of some food-related Aspergillus species (A. flavus, A. parasiticus, A. terreus, A. ochraceus, A. fumigatus and A. niger). The essential oil revealed a strong anti-Aspergillus property providing an inhibition of all assayed mould strains. MIC values were between 80 and 20 µL/mL being found a MIC50 of 40 µL/mL. The essential oil at concentration of 80 and 40 µL/mL provided a fungicidal effect on A. flavus, A. fumigatus and A. niger noted by a total inhibition of the radial... Tipo: Info:eu-repo/semantics/article Palavras-chave: O. vulgare; Essential oil; Aspergillus. Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822008000200030 Biofilm formation by Staphylococcus aureus from food contact surfaces in a meat-based broth and sensitivity to sanitizers BJM Souza,Evandro Leite de; Meira,Quênia Gramile Silva; Barbosa,Isabella de Medeiros; Athayde,Ana Júlia Alves Aguiar; Conceição,Maria Lúcia da; Siqueira Júnior,José Pinto de. This study assessed the capacity of adhesion, the detachment kinetic and the biofilm formation by Staphylococcus aureus isolated from food services on stainless steel and polypropylene surfaces (2 x 2 cm) when cultivated in a meat-based broth at 28 and 7 ºC. It was also to study the efficacy of the sanitizers sodium hypochlorite (250 mg/L) and peracetic acid (30 mg/L) in inactivating the bacterial cells in the preformed biofilm. S. aureus strains adhered in high numbers regardless the assayed surface kind and incubation temperature over 72 h. Cells detachment of surfaces revealed high persistence over the incubation period. Number of cells needed for biofilm formation was noted at all experimental systems already after 3 days. Peracetic acid and sodium... Tipo: Info:eu-repo/semantics/article Palavras-chave: Staphylococcus aureus; Food processing environment; Cross-contamination; Biofilm; Sanitizers. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000100010 Inhibitory effect of Cinnamomum zeylanicum Blume (Lauraceae) essential oil and beta-pinene on the growth of dematiaceous moulds BJM Moreira,Ana Carolina Pessoa; Lima,Edeltrudes de Oliveira; Souza,Evandro Leite de; Van Dingenen,Monique Araújo; Trajano,Vinícius Nogueira. Dematiaceous moulds are pathogen microorganisms able to act as etiological agents of mycoses with different degrees of severity. This study evaluated the effectiveness of Cinnamomum zeylanicum Blume essential oil and beta-pinene in inhibiting the growth of various strains of dematiaceous moulds (Alternaria brassicola, Cladosporium herbarium, C. resinae, C. cladosporioides, Chaetomum globosum, Curvularia sp., Fonsecaea compacta, Piedraia hortae). Antimicrobial assays were led by determining the Minimum Inhibitory Concentration-MIC using the solid medium diffusion procedure and observing the interference of the MIC values on the mould radial mycelial growth along 14 days. MIC values found to C. zeylanicum essential oil oscillated between 63 and 125 µL/mL.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Dematiaceous moulds; Cinnamomum zeylanicum Blume; Beta-pinene; Antimould activity. Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000100008 Influence of lipids and proteins amounts and pH values on the inhibitory effects of Origanum vulgare L. essential oil against Escherichia coli and Salmonella Typhimurium BJPS Medeiros,Andrea Sulamita de Jesus; Carvalho,Rhayane Idalyne; Conceição,Maria Lúcia da; Magnani,Marciane; Souza,Evandro Leite de. Origanum vulgare L. (OVEO) essential oil has been considered a candidate antimicrobial for use in food conservation systems. However, studies on the influence of concomitant variations of different food components or physicochemical parameters on the antibacterial properties of OVEO are scarce. This study assessed the influence of concomitant variations in amounts of proteins - PTN (4.0, 6.0 or 8.0 g/100 mL) and lipids - LIP (3.75, 5.0 or 6.25 g/100 mL) and pH values (5.0, 5.5 or 6.0) in cultivation medium on the inhibitory effects of OVEO against Escherichia coli (EC) and Salmonella Typhimurium (ST). Lowest minimum inhibitory concentration values of OVEO against EC and ST were observed in media with the highest LIP amounts regardless the PTN amount and pH... Tipo: Info:eu-repo/semantics/article Palavras-chave: Oregano; Antibacterial effects; Influential factors; Foodborne pathogens. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502020000100622 Efficacy of Origanum essential oils for inhibition of potentially pathogenic fungi BJPS Souza,Nadábia Almeida B; Lima,Edeltrudes de Oliveira; Guedes,Diego Nunes; Pereira,Fillipe de Oliveira; Souza,Evandro Leite de; Sousa,Frederico Barbosa de. This study aimed to assess the efficacy of O. vulgare L. and O. majorana L. essential oil in inhibiting the growth and survival of potentially pathogenic fungal strains and also sought to evaluate the possible mechanisms involved in the establishment of the antifungal property of the tested essential oils through assays of osmotic stability and morphogenesis. Test strains included in this study were Candida albicans ATCC 7645, C. tropicalis LM-14, C. krusei LM-09, Cryptococcus neoformans FGF-5, Aspergillus flavus LM-02, A. fumigatus IPP-21, T. rubrum ATCC 28184, T. mentagrophytes LM-64, Microsporum gypseum ATCC 184, M. canis LM-36 and Cladosporium herbarium ATCC 26362. O. vulgare essential oil presented a MIC value of 80 µL/mL, while for O. majorana this... Tipo: Info:eu-repo/semantics/article Palavras-chave: Essential oil; Pathogen fungi; Origanum sp/antifungal property. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502010000300013 Adhesion and biofilm formation by Staphylococcus aureus from food processing plants as affected by growth medium, surface type and incubation temperature BJPS Jerônimo,Heloísa Maria Ângelo; Queiroga,Rita de Cássia Ramos do Egypto; Costa,Ana Caroliny Vieira da; Barbosa,Isabella de Medeiros; Conceição,Maria Lúcia da; Souza,Evandro Leite de. This study assessed the effect of different growth media [BHI broth, BHI broth plus glucose (10 g/100 mL) and BHI broth plus NaCl (5 g/100 mL)] and incubation temperatures (28 or 37 ºC) on the adherence, detachment and biofilm formation on polypropylene and stainless steel surfaces (2 x 2 cm coupons) for a prolonged period (24-72 h) by some strains of Staphylococcus aureus (S3, S28 and S54) from food processing plants. The efficacy of the sanitizers sodium hypochlorite (250 mg/mL) and peracetic acid (30 mg/mL) in reducing the number of viable bacterial cells in a preformed biofilm was also evaluated. S. aureus strains adhered in highest numbers in BHI broth, regardless of the type of surface or incubation temperature. Cell detachment from surfaces revealed... Tipo: Info:eu-repo/semantics/article Palavras-chave: Staphylococcus aureus/food processing; Biofilm; Surfaces; Sanitizers/efficacy. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502012000400018 Interference of heating on the antimicrobial activity and chemical composition of Origanum vulgare L. (Lamiaceae) essential oil Ciênc. Tecnol. Aliment. Souza,Evandro Leite de; Stamford,Tânia Lúcia Montenegro; Lima,Edeltrudes de Oliveira; Barbosa Filho,José Maria; Marques,Márcia Ortiz Mayo. Origanum vulgare L. (oregano), Lamiaceae, essential oil has a variety of biological properties and its antimicrobial activity has received a renewed interest for use in food conservation. The aim of this study was to evaluate the interference of heating on the antimicrobial activity and chemical composition of O. vulgare essential oil. The antimicrobial activity of the essential oil kept at room temperature and exposed to different heating temperatures (60, 80, 100 and 120 °C during 1 hour) was evaluated by observing antimicrobial effectiveness at absolute concentration and determining MIC values by the solid medium diffusion procedure. The essential oil chemical composition analysis was performed by GC-MS. O. vulgare essential oil showed interesting... Tipo: Info:eu-repo/semantics/article Palavras-chave: Origanum vulgare L.; Essential oil; Heating; Antimicrobial activity; Chemical composition. Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000200023 Propriedade antibacteriana de óleos essenciais de especiarias sobre bactérias contaminantes de alimentos Ciênc. Tecnol. Aliment. Trajano,Vinicius Nogueira; Lima,Edeltrudes de Oliverira; Souza,Evandro Leite de; Travassos,Antônio Eustáquio Resende. As especiarias são conhecidas por exercerem uma estabilidade frente à ação de microrganismos, estando inseridas no grupo dos alimentos estáveis. Esta propriedade conservante das especiarias está relacionada com a presença de compostos antibacterianos na sua composição. Tais compostos podem ser usados no combate a bactérias deteriorantes de alimentos, por esse motivo, este trabalho visa à investigação da propriedade antimicrobiana dos óleos essenciais de Cinnamomum zeylanicum Blume, Coriandrum sativum L., Cuminum cyminum L., Mentha. piperita L., Ocimum basilicum L., Origanum majorana L., Pimpinella anisum L., Piper nigrum L., Rosmarinus officinalis L. e Zingiber officinalis Rosc. frente a bactérias contaminantes de alimentos. Para esse estudo, foram... Tipo: Info:eu-repo/semantics/article Palavras-chave: Especiarias; Óleos essenciais; Propriedade antimicrobiana. Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000300014 Registros recuperados: 29 Primeira ... 1 2 ... Última

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