Savory and Peppermint Essential Oils-Loaded Emulsions and Nanoemulsions Effects on <i>Enterococcus faecium</i> Isolated from Vacuum-Packed Cured Sausage

Savory and Peppermint Essential Oils-Loaded Emulsions and Nanoemulsions Effects on <i>Enterococcus faecium</i> Isolated from Vacuum-Packed Cured Sausage

In this work, <i>Enterococcus faecium,</i> the specific spoilage organism responsible for bloating spoilage of sliced vacuum-packed cured emulsion-type sausage, was isolated and identified through molecular and biochemical techniques, and then the antibacterial activities of savory-loade...

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Bibliographic Details
Main Authors: Hadi Hashemi, Ehsan Shad, Fatemeh Ghiasi, Mohammad Hadi Eskandari
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Foods
Subjects:
antibacterial activity
nanoemulsion
<i>Enterococcus faecium</i>
savory and peppermint essential oil
sliced vacuum-packed cured emulsion-type sausage
Online Access:https://www.mdpi.com/2304-8158/13/2/341

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https://www.mdpi.com/2304-8158/13/2/341

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