Comparative inhibitory effects of Thymus vulgaris L. essential oil against Staphylococcus aureus, Listeria monocytogenes and mesophilic starter co-culture in cheese-mimicking models

In the present study, we assessed the effects of Thymus vulgaris L. essential oil (TVEO) on Staphylococcus aureus and Listeria monocytogenes, pathogenic bacteria frequently associated with fresh or low-ripened cheeses (e.g., Brazilian coalho cheese), and on a starter co-culture comprising Lactococcu...

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Veröffentlicht in:	Food microbiology 2015-12, Vol.52, p.59-65
Hauptverfasser:	de Carvalho, Rayssa Julliane, de Souza, Geanny Targino, Honório, Vanessa Gonçalves, de Sousa, Jossana Pereira, da Conceição, Maria Lúcia, Maganani, Marciane, de Souza, Evandro Leite
Format:	Artikel
Sprache:	eng
Schlagworte:	Antimicrobial activity Cheese - microbiology Coculture Techniques Food Preservation - methods Lactococcus Lactococcus lactis Listeria monocytogenes Listeria monocytogenes - drug effects Listeria monocytogenes - growth & development Low-ripened cheese Oils, Volatile - pharmacology Pathogenic bacteria Plant Oils - pharmacology Staphylococcus aureus Staphylococcus aureus - drug effects Staphylococcus aureus - growth & development Technological culture Thymus Thymus Plant - chemistry Thymus vulgaris
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