Antimicrobial activity of Thyme (Tymus vulgaris) and Oregano (Origanum vulgare) essential oils against some food-borne microorganisms
2015
Преузимање 🢃
Аутори
Bošković, MarijaZdravković, Nemanja
Ivanović, Jelena
Janjić, Jelena
Đorđević, Jasna
Starcević, Marija
Baltić, Milan Ž.
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of this study was to investigate antibacterial effects of oregano and thyme essential oils (EOs) on some food-borne bacteria. GC-MS analysis of EOs was performed in order to determine their composition and phenols were predominant constituents. The investigation of the antibacterial effects of EOs was performed on Salmonella Enteritidis, Salmonella Thyphimurium, Staphylococcus aureus, methicillin resistant Staphylococcus aureus, Escherichia coli and Bacillus cereus, and MICs were determined by broth microdilution method. EOs exhibited antibacterial activity against all tested microorganisms.
Кључне речи:
EO composition / carvacrol / thymol / pathogens / antibacterial propertiesИзвор:
58th International Meat Industry Conference (MEATCON2015), 2015, 5, 18-21Издавач:
- Elsevier Science Bv, Amsterdam
Финансирање / пројекти:
- Одабране биолошке опасности за безбедност/квалитет хране анималног порекла и контролне мере од фарме до потрошача (RS-MESTD-Technological Development (TD or TR)-31034)
Колекције
Институција/група
Fakultet veterinarske medicineTY - CONF AU - Bošković, Marija AU - Zdravković, Nemanja AU - Ivanović, Jelena AU - Janjić, Jelena AU - Đorđević, Jasna AU - Starcević, Marija AU - Baltić, Milan Ž. PY - 2015 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1234 AB - The aim of this study was to investigate antibacterial effects of oregano and thyme essential oils (EOs) on some food-borne bacteria. GC-MS analysis of EOs was performed in order to determine their composition and phenols were predominant constituents. The investigation of the antibacterial effects of EOs was performed on Salmonella Enteritidis, Salmonella Thyphimurium, Staphylococcus aureus, methicillin resistant Staphylococcus aureus, Escherichia coli and Bacillus cereus, and MICs were determined by broth microdilution method. EOs exhibited antibacterial activity against all tested microorganisms. PB - Elsevier Science Bv, Amsterdam C3 - 58th International Meat Industry Conference (MEATCON2015) T1 - Antimicrobial activity of Thyme (Tymus vulgaris) and Oregano (Origanum vulgare) essential oils against some food-borne microorganisms VL - 5 SP - 18 EP - 21 DO - 10.1016/j.profoo.2015.09.005 ER -
@conference{ author = "Bošković, Marija and Zdravković, Nemanja and Ivanović, Jelena and Janjić, Jelena and Đorđević, Jasna and Starcević, Marija and Baltić, Milan Ž.", year = "2015", abstract = "The aim of this study was to investigate antibacterial effects of oregano and thyme essential oils (EOs) on some food-borne bacteria. GC-MS analysis of EOs was performed in order to determine their composition and phenols were predominant constituents. The investigation of the antibacterial effects of EOs was performed on Salmonella Enteritidis, Salmonella Thyphimurium, Staphylococcus aureus, methicillin resistant Staphylococcus aureus, Escherichia coli and Bacillus cereus, and MICs were determined by broth microdilution method. EOs exhibited antibacterial activity against all tested microorganisms.", publisher = "Elsevier Science Bv, Amsterdam", journal = "58th International Meat Industry Conference (MEATCON2015)", title = "Antimicrobial activity of Thyme (Tymus vulgaris) and Oregano (Origanum vulgare) essential oils against some food-borne microorganisms", volume = "5", pages = "18-21", doi = "10.1016/j.profoo.2015.09.005" }
Bošković, M., Zdravković, N., Ivanović, J., Janjić, J., Đorđević, J., Starcević, M.,& Baltić, M. Ž.. (2015). Antimicrobial activity of Thyme (Tymus vulgaris) and Oregano (Origanum vulgare) essential oils against some food-borne microorganisms. in 58th International Meat Industry Conference (MEATCON2015) Elsevier Science Bv, Amsterdam., 5, 18-21. https://doi.org/10.1016/j.profoo.2015.09.005
Bošković M, Zdravković N, Ivanović J, Janjić J, Đorđević J, Starcević M, Baltić MŽ. Antimicrobial activity of Thyme (Tymus vulgaris) and Oregano (Origanum vulgare) essential oils against some food-borne microorganisms. in 58th International Meat Industry Conference (MEATCON2015). 2015;5:18-21. doi:10.1016/j.profoo.2015.09.005 .
Bošković, Marija, Zdravković, Nemanja, Ivanović, Jelena, Janjić, Jelena, Đorđević, Jasna, Starcević, Marija, Baltić, Milan Ž., "Antimicrobial activity of Thyme (Tymus vulgaris) and Oregano (Origanum vulgare) essential oils against some food-borne microorganisms" in 58th International Meat Industry Conference (MEATCON2015), 5 (2015):18-21, https://doi.org/10.1016/j.profoo.2015.09.005 . .