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June 1, 2018Journal of Food Quality and Hazards ControlOpen Access

In Vitro Antimicrobial Activities of Various Essential Oils Against Pathogenic and Spoilage Microorganisms

Marta Carvalho Helena Albano Paula Teixeira

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Abstract

 Gram-positive bacteria were more sensitive than Gram-negatives against our analyzed Essential Oils (EOs). Yeasts were more sensitive than bacteria against our analyzed EOs. Oregano and thyme EOs showed the highest antimicrobial activity.

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Carvalho et al. (2018) studied this question.

synapsesocial.com/papers/6ab8e4b8e7b3d83980fcfcf7 https://doi.org/10.29252/jfqhc.5.2.3

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