About: Enhanced antibacterial effectiveness of essential oils vapors in low pressure environment

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About: Enhanced antibacterial effectiveness of essential oils vapors in low pressure environment 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)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
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)
Title	Enhanced antibacterial effectiveness of essential oils vapors in low pressure environment Enhanced antibacterial effectiveness of essential oils vapors in low pressure environment (en)
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)
skos:notation	RIV/60460709:41210/14:65264!RIV15-MSM-41210___
http://linked.open...avai/riv/aktivita	S
http://linked.open...avai/riv/aktivity	S
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2015
http://linked.open...aciTvurceVysledku	Pulkrábek, Josef Klouček, Pavel Šmíd, Jakub Fraňková, Adéla
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 / Fakulta agrobiologie, potravinových a přírodních zdrojů
http://linked.open...dnocenehoVysledku	14660
http://linked.open...ai/riv/idVysledku	RIV/60460709:41210/14:65264
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Essential oil vapor, Low pressure, Vacuum, Salmonella enteritidis, Escherichia coli, Combined treatment (en)
http://linked.open.../riv/klicoveSlovo	Combined treatment Essential oil vapor Low pressure Salmonella enteritidis Escherichia coli Vacuum
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[BF2BB3C36ABA]
http://linked.open...i/riv/nazevZdroje	Food Control
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...UplatneniVysledku	2014
http://linked.open...v/svazekPeriodika	35
http://linked.open...iv/tvurceVysledku	Pulkrábek, Josef Klouček, Pavel Fraňková, Adéla Šmíd, Jakub
http://linked.open...ain/vavai/riv/wos	000326207800003
issn	0956-7135
number of pages	4 (xsd:int)
http://localhost/t...ganizacniJednotka	41210

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