TY  - BOOK
AU  - Zhang,Yunbin
AU  - Liu,Xiaoyu
AU  - Wang,Yifei
AU  - Jiang,Pingping
AU  - Quek,Siewyoung
TI  - Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus
KW  - ESSENTIAL OIL
KW  - FOODBORNE SPOILAGE AND PATHOGENIC BACTERIA
KW  - ANTIBACTERIAL ACTIVITY
KW  - ANTIBACTERIAL MECHANISM
KW  - SEMBACTERIAL MEMBRANE PERMEABILITY AND INTEGRITY
N2  - 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
UR  - https://drive.google.com/file/d/1EkieX1ccZr5YteR2j7B4l5H7WB465j_K/view?usp=drivesdk
ER  -