Exploring potential of hydro-alcoholic extract of stem of marjoram as natural preservative against food spoilage bacteria Bacillus cereus and Bacillus megaterium in homemade mango jam-Reference-Cited by-同舟云学术

Exploring potential of hydro-alcoholic extract of stem of marjoram as natural preservative against food spoilage bacteria Bacillus cereus and Bacillus megaterium in homemade mango jam

Published:2021-06-26 Issue:4 Volume:34 Page:898-908
ISSN:2229-4473
Container-title:Vegetos
language:en
Short-container-title:Vegetos

Author:

Bhardwaj Khushbo^ORCID,Dubey Widhi

Publisher

Springer Science and Business Media LLC

Subject

Plant Science

Link

https://link.springer.com/content/pdf/10.1007/s42535-021-00243-9.pdf

Reference50 articles.

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3. Amor MG-B, Jan S, Baron F, Groseet N, Culot A, Gdoura R, Gautier M, Techer C (2019) Toxigenic potential and antimicrobial susceptibility of Bacillus cereus group bacteria isolated from Tunisian food stuffs. BMC Microbiol 19:1–12. https://doi.org/10.1186/s12866-019-1571-y

4. Benchikha N, Menaceur M, Barhi Z (2013) Extraction and antioxidant activities of two species Origanum plant containing phenolic and flavonoid compounds. J Fundam Appl Sci 5:120–128. https://doi.org/10.4314/jfas.v5i1.10

5. Bhardwaj K, Dubey W (2020) Sweet Marjoram (Origanum majorana L.) as a magical bio-protective agent against food spoilage: a review. Carpath J Food Sci Technol 12:5–15. https://doi.org/10.34302/crpjfst/2020.12.1.1

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