Inhibition of Staphylococcus aureus in broth and meat broth using synergies of phenolics and organic acids.

@article{Oliveira2010InhibitionOS,
  title={Inhibition of Staphylococcus aureus in broth and meat broth using synergies of phenolics and organic acids.},
  author={Carlos Eduardo Vasconcelos de Oliveira and T{\^a}nia L{\'u}cia Montenegro Stamford and Nelson Justino Gomes Neto and Evandro Leite de Souza},
  journal={International journal of food microbiology},
  year={2010},
  volume={137 2-3},
  pages={312-6}
}
This study assessed the occurrence of an enhancing inhibitory effect of the combined application of thymol and carvacrol with lactic and acetic acid against Staphylococcus aureus using the determination of Fractional Inhibitory Concentration (FIC) index and kill-time assay in meat broth and in a food model (meat). Minimum Inhibitory Concentration (MIC) of carvacrol and thymol were 1.25 and 0.6 microL/mL, respectively. FIC indices of the combined application of the phenolic constituents and… CONTINUE READING