Chemical composition, antioxidant effects and antimicrobial activities of some spices essential oils on food pathogenic bacteria

@article{Foe2016ChemicalCA,
  title={Chemical composition, antioxidant effects and antimicrobial activities of some spices essential oils on food pathogenic bacteria},
  author={Florentine M-C Ndoye Foe and Maximilienne Ascension Nyegue and Sylvain Leroy Sado Kamdem and Riwom H. S. Essama and François Xavier Etoa},
  journal={African Journal of Biotechnology},
  year={2016},
  volume={15},
  pages={649-656}
}
Thymus vulgaris, Cinnamomum zeylanicum and Ocimum gratissimum are spices widely used as aroma enhancers and food preservatives. This work assessed the chemical composition, antioxidant and antimicrobial effect of their essential oils on some food pathogenic bacteria, namely, Staphylococcus aureus, Citrobacter freundii, Enterobacter cloacae, Morganella morganii, Escherichia coli, Salmonella typhimurium, Proteus vulgaris and Shigella flexineri. After chemical analyses of the essential oils by gas… Expand
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