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rdf:type
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Description
| - Due to their antimicrobial activity, essential oils (EOs) have potential to alternate conventional food preservatives. Relatively high doses of EOs necessary for microbial growth inhibition indicate that they should be used in combination with other preservation techniques rather than alone. Therefore, new combinations of preservative methods with EOs are still investigated. In our study, oregano, clove, cinnamon, and lemongrass EO vapors were tested in vitro in atmospheric and low pressure against Escherichia coil and Salmonella enteritidis at different times of treatment ranging from 5 min to 4 h. Combination of DO-low pressure shortened up to 48 times the time necessary for total inhibition of microorganism growth compared to the same treatment in atmospheric pressure. Minimal inhibitory times of EOs vapors ranged mostly from 15 to 60 min in low pressure and were equal to or more than 4 h in atmospheric pressure. Possible decrease of MICs of EOs in low pressure was also investigated. Microorganism
- Due to their antimicrobial activity, essential oils (EOs) have potential to alternate conventional food preservatives. Relatively high doses of EOs necessary for microbial growth inhibition indicate that they should be used in combination with other preservation techniques rather than alone. Therefore, new combinations of preservative methods with EOs are still investigated. In our study, oregano, clove, cinnamon, and lemongrass EO vapors were tested in vitro in atmospheric and low pressure against Escherichia coil and Salmonella enteritidis at different times of treatment ranging from 5 min to 4 h. Combination of DO-low pressure shortened up to 48 times the time necessary for total inhibition of microorganism growth compared to the same treatment in atmospheric pressure. Minimal inhibitory times of EOs vapors ranged mostly from 15 to 60 min in low pressure and were equal to or more than 4 h in atmospheric pressure. Possible decrease of MICs of EOs in low pressure was also investigated. Microorganism (en)
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Title
| - Enhanced antibacterial effectiveness of essential oils vapors in low pressure environment
- Enhanced antibacterial effectiveness of essential oils vapors in low pressure environment (en)
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skos:prefLabel
| - Enhanced antibacterial effectiveness of essential oils vapors in low pressure environment
- Enhanced antibacterial effectiveness of essential oils vapors in low pressure environment (en)
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skos:notation
| - RIV/60460709:41210/14:65264!RIV15-MSM-41210___
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...iv/cisloPeriodika
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/60460709:41210/14:65264
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - Essential oil vapor, Low pressure, Vacuum, Salmonella enteritidis, Escherichia coli, Combined treatment (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
| - GB - Spojené království Velké Británie a Severního Irska
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Pulkrábek, Josef
- Klouček, Pavel
- Fraňková, Adéla
- Šmíd, Jakub
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http://linked.open...ain/vavai/riv/wos
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issn
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number of pages
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http://localhost/t...ganizacniJednotka
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