| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6290446 | International Journal of Food Microbiology | 2011 | 10 Pages |
Abstract
âº26 chemical compounds were identified in the EO fraction, and the major constituents were thymol p-cymene, linalool and carvacrol. âºThe minimum inhibitory concentration (MIC), of the EO on C. perfringens was 1.56%. âºTransmission electron microscopy revealed structural damage and cell lysis of C. perfringens caused by EO treatment. âºA synergistic effect between NaNO2 and EO on C. perfringens was observed. âºThe potential combined use of savory EO and minimal amounts of NaNO2 to control C. perfringens in mortadella appear to be a alternative feasible.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Thales Leandro Coutinho de Oliveira, Rodrigo de Araújo Soares, Eduardo Mendes Ramos, Maria das Graças Cardoso, Eduardo Alves, Roberta Hilsdorf Piccoli,