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Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus

Tipo de material: TextoTextoSeries ; Food Control, 59, p.282-289, 2016Trabajos contenidos:
  • Zhang, Yunbin
  • Liu, Xiaoyu
  • Wang, Yifei
  • Jiang, Pingping
  • Quek, Siewyoung
Tema(s): Recursos en línea: Resumen: Cinnamon essential oil (EO)exhibited effective antibacterial activity against foodborne spoilage and pathogenic bacteria in model systems using Escherichia coli and Staphylococcus. The minimum inhibition concentration (MIC)of cinnamon EO was similar for both bacteria (1.0 mg/ml)while the minimum bactericide concentration (MBC)were 4.0 mg/ml and 2.0 mg/ml for E. coli and Staphylococcus aureus. GC-MS analysis confirmed that cinnamaldehyde was the major constituent in cinnamon EO (92.40
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Cinnamon essential oil (EO)exhibited effective antibacterial activity against foodborne spoilage and pathogenic bacteria in model systems using Escherichia coli and Staphylococcus. The minimum inhibition concentration (MIC)of cinnamon EO was similar for both bacteria (1.0 mg/ml)while the minimum bactericide concentration (MBC)were 4.0 mg/ml and 2.0 mg/ml for E. coli and Staphylococcus aureus. GC-MS analysis confirmed that cinnamaldehyde was the major constituent in cinnamon EO (92.40

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