A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol

@article{Lambert2001ASO,
  title={A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol},
  author={Ronald J W Lambert and P. N. Skandamis and Peter John Coote and G. J. E. Nychas},
  journal={Journal of Applied Microbiology},
  year={2001},
  volume={91}
}
AIMS The minimum inhibitory concentration (MIC) of oregano essential oil (OEO) and two of its principle components, i.e. thymol and carvacrol, against Pseudomonas aeruginosa and Staphylococcus aureus was assessed by using an innovative technique. [] Key MethodMETHODS AND RESULTS The applied technique uses 100-well microtitre plate and collects turbidimetric growth data.

In vitro assessment of antimicrobial activity of carvacrol, thymol and cinnamaldehyde towards Salmonella serotype Typhimurium DT104: effects of pig diets and emulsification in hydrocolloids

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Antimicrobial activity of carvacrol related to its chemical structure

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