About: Antimicrobial properties of selected essential oils in vapour phase against foodborne bacteria

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Antimicrobial properties of selected essential oils in vapour phase against foodborne bacteria Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The aim of this study was to identify antimicrobial properties of essential oils in vapour phase. In vitro antibacterial activity against five foodborne bacteria (Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella enteritidis, Staphylococcus aureus) was evaluated by disc volatilization method. The results were expressed as minimum inhibitory concentrations (MIC) in μl/cm3 of air. Thirteen of the 27 essential oils were active at least against one bacterial strain in the range of tested concentrations (0.0083–0.53 μl/cm3). The best results were shown by Armoracia rusticana (MIC 0.0083 μl/cm3) against all of the strains, followed by Allium sativum > Origanum vulgare > Thymus vulgaris > Satureja montana, Thymus pulegioides > Thymus serpyllum > Origanum majorana > Caryopteris x clandonensis, Hyssopus officinalis, Mentha villosa, Nepeta x faassenii, Ocimum basilicum var. grant verte. In conclusion, certain essential oils are highly effective in vapour phase and coul The aim of this study was to identify antimicrobial properties of essential oils in vapour phase. In vitro antibacterial activity against five foodborne bacteria (Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella enteritidis, Staphylococcus aureus) was evaluated by disc volatilization method. The results were expressed as minimum inhibitory concentrations (MIC) in μl/cm3 of air. Thirteen of the 27 essential oils were active at least against one bacterial strain in the range of tested concentrations (0.0083–0.53 μl/cm3). The best results were shown by Armoracia rusticana (MIC 0.0083 μl/cm3) against all of the strains, followed by Allium sativum > Origanum vulgare > Thymus vulgaris > Satureja montana, Thymus pulegioides > Thymus serpyllum > Origanum majorana > Caryopteris x clandonensis, Hyssopus officinalis, Mentha villosa, Nepeta x faassenii, Ocimum basilicum var. grant verte. In conclusion, certain essential oils are highly effective in vapour phase and coul (en)
Title	Antimicrobial properties of selected essential oils in vapour phase against foodborne bacteria Antimicrobial properties of selected essential oils in vapour phase against foodborne bacteria (en)
skos:prefLabel	Antimicrobial properties of selected essential oils in vapour phase against foodborne bacteria Antimicrobial properties of selected essential oils in vapour phase against foodborne bacteria (en)
skos:notation	RIV/60460709:41610/09:29801!RIV13-MSM-41610___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046070901)
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2013
http://linked.open...aciTvurceVysledku	Kokoška, Ladislav
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Česká zemědělská univerzita v Praze / Institut tropů a subtropů
http://linked.open...dnocenehoVysledku	303487
http://linked.open...ai/riv/idVysledku	RIV/60460709:41610/09:29801
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Essential oils, Foodborne bacteria, Vapour phase (en)
http://linked.open.../riv/klicoveSlovo	Essential oils Foodborne bacteria Vapour phase
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[946D88715061]
http://linked.open...i/riv/nazevZdroje	Food Control
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2009
http://linked.open...v/svazekPeriodika	20
http://linked.open...iv/tvurceVysledku	Kokoška, Ladislav Pulkrábek, Josef Klouček, Pavel Nedorostová, Lenka Štolcová, Miluše
http://linked.open...n/vavai/riv/zamer	Setrvalé zemědělství, kvalita zemědělské produkce, krajinné a přírodní zdroje.
issn	0956-7135
number of pages	4 (xsd:int)
http://localhost/t...ganizacniJednotka	41610

Faceted Search & Find service v1.16.118 as of Jun 21 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 38 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software