Eugenol induced inhibition of extracellular enzyme production by Bacillus subtilis

Eugenol, the major essential oil of clove, in sublethal concentrations (0.02-0.03%, v/v) inhibited the production of alpha-amylase, protease, and subtilisin by Bacillus subtilis in laboratory media. Microscopic observations revealed that at these eugenol concentrations, B. subtilis cells appeared sw...

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Veröffentlicht in:	Journal of food protection 1989-06, Vol.52 (6), p.399-403
Hauptverfasser:	THOROSKI, J, BLANK, G, BILIADERIS, C
Format:	Artikel
Sprache:	eng
Schlagworte:	Aroma and flavouring agent industries Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology
Online-Zugang:	Volltext
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