| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398685 | Food Research International | 2012 | 7 Pages |
Abstract
⺠Synergic inhibition effect of essential oils (EOs) and bacteriocins on food pathogens ⺠MT104b and MT162b are bacteriocins produced from new isolated Enterococcus faecium. ⺠Nisin plus Origanum vulgare EO caused a synergistic effect against L. monocytogenes. ⺠Pediocin plus Satureja montagna EO caused a synergistic effect on E. coli O157: H7. ⺠MT 104b plus Cinnamon cassia EO induced an additive effect on S. aureus.
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Authors
Mélanie Turgis, Khanh Dang Vu, Claude Dupont, Monique Lacroix,