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The aim of the present study is to investigate the antibacterial activity of Salvia officinalis L. aqueous extracts and its synergistic action with preservatives sodium nitrite, sodium benzoate and potassium sorbate in vitro against selected food spoiling bacteria. Synergy was assessed by the checkerboard assay method and quantitatively represented by the FIC index. Synergistic action was established for aqueous extract/ sodium benzoate, aqueous extract/ potassium sorbate, aqueous extract/ sodium nitrite combinations. Synergy was detected in relation to: Agrobacterium tumefaciens, Bacillus subtilis and Proteus sp. Synergy was established at plant extract and preservative concentrations corresponding up to 1/8 MIC values.
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Stanojević et al. (2010) studied this question.
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