Antibacterial activity of essential oil components.

@article{Moleyar1992AntibacterialAO,
  title={Antibacterial activity of essential oil components.},
  author={Venkataramana Moleyar and Pattisapu Narasimham},
  journal={International journal of food microbiology},
  year={1992},
  volume={16 4},
  pages={
          337-42
        }
}
Antibacterial activity of fifteen essential oil components towards food borne Staphylococcus sp., Micrococcus sp., Bacillus sp. and Enterobacter sp. was studied by an agar plate technique. Cinnamic aldehyde was the most active compound followed by citral, geraniol, eugenol and menthol. At 500 micrograms/ml, cinnamic aldehyde completely inhibited the bacterial growth for more than 30 days at 30 degrees C that was comparable to 200 micrograms/ml of butylated hydroxy anisole (BHA). At lower… CONTINUE READING
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