Comparative Evaluation of <i>Piper nigrum</i>, <i>Rosmarinus officinalis, Cymbopogon citratus</i> and <i>Juniperus communis</i> L. Essential Oils of Different Origin as Functional Antimicrobials in Foods

Comparative Evaluation of <i>Piper nigrum</i>, <i>Rosmarinus officinalis, Cymbopogon citratus</i> and <i>Juniperus communis</i> L. Essential Oils of Different Origin as Functional Antimicrobials in Foods

Essential oils can be used as preservatives in foods because of their ability to inhibit bacteria growth in low concentration, which does not influence on foods&#8217; organoleptic properties and does not generate the resistance mechanisms in cells. The aim of that work was to compare the effect...

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Bibliographic Details
Main Authors: Katarzyna Leja, Małgorzata Majcher, Wojciech Juzwa, Katarzyna Czaczyk, Marcin Komosa
Format: Article
Language:English
Published: MDPI AG 2020-01-01
Series:Foods
Subjects:
antibacterial mode of action
bacteriostatic activity
essential oils
flow cytometry
viable but nonculturable cells
Online Access:https://www.mdpi.com/2304-8158/9/2/141

Internet

https://www.mdpi.com/2304-8158/9/2/141

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