Adaptation of the food-borne pathogen Bacillus cereus to carvacrol

@article{Ultee2000AdaptationOT,
  title={Adaptation of the food-borne pathogen Bacillus cereus to carvacrol},
  author={Annemieke Ultee and Edwin P. W. Kets and Mark Alberda and Folkert A. Hoekstra and Eddy J. Smid},
  journal={Archives of Microbiology},
  year={2000},
  volume={174},
  pages={233-238}
}
Carvacrol, a natural antimicrobial compound present in the essential oil fraction of oregano and thyme, is bactericidal towards Bacillus cereus. A decrease of the sensitivity of B. cereus towards carvacrol was observed after growth in the presence of non-lethal carvacrol concentrations. A decrease of the melting temperature (T m) of membranes from 20.5 °C to 12.6 °C was the immediate effect of the addition of carvacrol. Cells adapted to 0.4 mM carvacrol showed a lower membrane fluidity than non… CONTINUE READING
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