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Statements

Subject Item
n2:RIV%2F60460709%3A41610%2F09%3A29801%21RIV13-MSM-41610___
rdf:type
n16:Vysledek skos:Concept
dcterms: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
dcterms: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
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
skos:notation
RIV/60460709:41610/09:29801!RIV13-MSM-41610___
n3:aktivita
n6:Z
n3:aktivity
Z(MSM6046070901)
n3:cisloPeriodika
2
n3:dodaniDat
n4:2013
n3:domaciTvurceVysledku
n13:6775861
n3:druhVysledku
n15:J
n3:duvernostUdaju
n17:S
n3:entitaPredkladatele
n14:predkladatel
n3:idSjednocenehoVysledku
303487
n3:idVysledku
RIV/60460709:41610/09:29801
n3:jazykVysledku
n12:eng
n3:klicovaSlova
Essential oils, Foodborne bacteria, Vapour phase
n3:klicoveSlovo
n7:Essential%20oils n7:Foodborne%20bacteria n7:Vapour%20phase
n3:kodStatuVydavatele
GB - Spojené království Velké Británie a Severního Irska
n3:kontrolniKodProRIV
[946D88715061]
n3:nazevZdroje
Food Control
n3:obor
n18:GM
n3:pocetDomacichTvurcuVysledku
1
n3:pocetTvurcuVysledku
5
n3:rokUplatneniVysledku
n4:2009
n3:svazekPeriodika
20
n3:tvurceVysledku
Kokoška, Ladislav Nedorostová, Lenka Pulkrábek, Josef Štolcová, Miluše Klouček, Pavel
n3:zamer
n8:MSM6046070901
s:issn
0956-7135
s:numberOfPages
4
n10:organizacniJednotka
41610