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dc.creatorIvanović, Jasna
dc.creatorMišić, Dušan
dc.creatorŽižović, Irena
dc.creatorRistić, Mihailo
dc.date.accessioned2020-06-03T13:32:53Z
dc.date.available2020-06-03T13:32:53Z
dc.date.issued2012
dc.identifier.issn0956-7135
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/873
dc.description.abstractAntibacterial activity of thyme, rosemary and sage isolates obtained by supercritical fluid extraction and hydrodistillation was investigated on Geobacillus stearotermophillus, Bacillus cereus, Bacillus subtilis var. niger, Enterococcus faecium, Salmonella enteritidis and Escherichia coli strains. Bacillus species were the most susceptible to all tested isolates. The thyme isolates showed the strongest antibacterial activity against tested bacteria with MIC values of 40-640 mu g/ml, followed by rosemary (MIC = 320-1280 mu g/ml) and sage (MIC = 160-2560 mu g/ml) isolates. Therefore, the antibacterial activity of the most abundant components found in the thyme isolates, thymol, p-cymene and their mixture was investigated as well. The thyme isolates, especially supercritical extract, showed stronger antibacterial activity against Bacillus strains compared to the single components and their mixture, which indicated synergetic effect of the other components. Results of this study indicated thyme as a valuable source of natural antibacterial agents and supercritical fluid extraction as an efficient isolation method.en
dc.publisherElsevier Sci Ltd, Oxford
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/45017/RS//
dc.rightsrestrictedAccess
dc.sourceFood Control
dc.subjectNatural antibacterial agentsen
dc.subjectSupercritical fluid extractionen
dc.subjectEssential oilsen
dc.subjectThymus vulgarisen
dc.titleIn vitro control of multiplication of some food-associated bacteria by thyme, rosemary and sage isolatesen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractМишић, Душан; Жижовић, Ирена; Ристић, Михаило; Ивановић, Јасна;
dc.citation.volume25
dc.citation.issue1
dc.citation.spage110
dc.citation.epage116
dc.citation.other25(1): 110-116
dc.citation.rankM21
dc.identifier.wos000300917500020
dc.identifier.doi10.1016/j.foodcont.2011.10.019
dc.identifier.scopus2-s2.0-80355131677
dc.identifier.rcubconv_1820
dc.type.versionpublishedVersion


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