Antimicrobial Activity of Thyme (Tymus vulgaris) and Oregano (Origanum vulgare) Essential Oils against Some Food-borne Microorganisms
- Boskovic, Marija
- Zdravkovic, Nemanja
- Ivanovic, Jelena
- Janjic, Jelena
- Djordjevic, Jasna
- Starcevic, Marija
- Baltic, Milan Z.
Publication date
December 2015
DOI Publisher
The Authors. Published by Elsevier Ltd. ISSN
2211-601X Citation count (estimate)
4Abstract
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
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