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dc.creatorBošković, Marija
dc.creatorZdravković, Nemanja
dc.creatorIvanović, Jelena
dc.creatorJanjić, Jelena
dc.creatorĐorđević, Jasna
dc.creatorStarcević, Marija
dc.creatorBaltić, Milan Ž.
dc.date.accessioned2020-06-03T13:57:40Z
dc.date.available2020-06-03T13:57:40Z
dc.date.issued2015
dc.identifier.issn2211-601X
dc.identifier.urihttps://vet-erinar.vet.bg.ac.rs/handle/123456789/1234
dc.description.abstractThe 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.en
dc.publisherElsevier Science Bv, Amsterdam
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31034/RS//
dc.rightsopenAccess
dc.source58th International Meat Industry Conference (MEATCON2015)
dc.subjectEO compositionen
dc.subjectcarvacrolen
dc.subjectthymolen
dc.subjectpathogensen
dc.subjectantibacterial propertiesen
dc.titleAntimicrobial activity of Thyme (Tymus vulgaris) and Oregano (Origanum vulgare) essential oils against some food-borne microorganismsen
dc.typeconferenceObject
dc.rights.licenseARR
dcterms.abstractИвановић, Јелена; Јањић, Јелена; Балтић, Милан Ж.; Старцевић, Марија; Бошковић, Марија; Ђорђевић, Јасна; Здравковић, Немања;
dc.citation.volume5
dc.citation.spage18
dc.citation.epage21
dc.citation.other5: 18-21
dc.identifier.wos000380429000006
dc.identifier.doi10.1016/j.profoo.2015.09.005
dc.identifier.fulltexthttps://vet-erinar.vet.bg.ac.rs/bitstream/id/212/1233.pdf
dc.type.versionpublishedVersion


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