Synergistic effects of the Nisin andCuminum cyminumessential oil and pH on the thermostable direct hemolysin toxin production of theVibrio parahaemolyticus-Reference-Cited by-同舟云学术

Synergistic effects of the Nisin andCuminum cyminumessential oil and pH on the thermostable direct hemolysin toxin production of theVibrio parahaemolyticus

Published:2019-01-23 Issue:2 Volume:43 Page:e13867
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Mashak Zohreh¹,Basti Afshin Akhondzadeh²,Tavakoli-Far Bahareh³⁴^ORCID

Affiliation:

1. Department of Food Hygiene; Islamic Azad University; Karaj Branch Karaj Iran

2. Deapartment of Food Hygiene and Quality Control, Faculty of Veterinary Medicine; University of Tehran; Tehran Iran

3. Dietary Supplements and Probiotic Research Center; Alborz University of Medical Sciences; Karaj Iran

4. Department of Physiology and Pharmacology; Alborz University of Medical Sciences; Karaj Iran

Funder

Islamic Azad University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13867/fullpdf

Reference41 articles.

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3. Essential oils: their antibacterial properties and potential applications in foods-A review;Burt;International Journal of Food Microbiology,2004

4. Physico-chemical investigation and antimicrobial activity of essential oil of Cuminum cyminum L;Chaudhry;World Applied Sciences Journal,2012

5. In vitro antibacterial activities of kalonji, cumin and poppy seed;Chaudhry;Pakistan Journal of Botany,2008

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