In vitro Antifungal activities of Essential oils extracted from Fresh Leaves of Cinnamomum zeylanicum and Ocimum gratissimum against Foodborne pathogens for their use as Traditional Cheese Wagashi conservatives

@inproceedings{Philippe2012InVA,
  title={In vitro Antifungal activities of Essential oils extracted from Fresh Leaves of Cinnamomum zeylanicum and Ocimum gratissimum against Foodborne pathogens for their use as Traditional Cheese Wagashi conservatives},
  author={Sessou Philippe and Farougou Soua{\"i}bou and A Paulin and Youssao Issaka},
  year={2012}
}
Alternative natural additives are needed in order to guarantee food safety in preservation against foodborne pathogens. Aromatic plants are traditionally employed for seasoning and prolongation of shelf life of food. The majority of their properties are due to the essential oils produced by their secondary metabolism. The objective of this study was to assess in vitro antifungal activity of essential oils extracted from fresh leaves of Cinnamomum zeylanicum and Ocimum gratissimum obtained by… CONTINUE READING

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