Antibacterial Activity and Mechanism of Action of Black Pepper Essential Oil on Meat-Borne Escherichia coli-Reference-Cited by-同舟云学术

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Antibacterial Activity and Mechanism of Action of Black Pepper Essential Oil on Meat-Borne Escherichia coli

Published:2017-01-04 Issue: Volume:7 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Zhang Jing,Ye Ke-Ping,Zhang Xin,Pan Dao-Dong,Sun Yang-Ying,Cao Jin-Xuan

Funder

National Natural Science Foundation of China

Ningbo University

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference49 articles.

1. Composition and antimicrobial activity of the essential oils of two Origanum species.;Aligiannis;J. Agric. Food Chem.,2001

2. Potential roles of essential oil and organic extracts of Ziziphus jujube in inhibiting food-borne pathogens.;Al-Reza;Food Chemistry,2010

3. Prevalence and characteristics of Shiga toxin-producing Escherichia coli isolated from retail raw meats in China.;Bai;Int. J. Food Microbiol,2015

4. Chemical composition, antibacterial and antioxidant activities of leaf essential oil and extracts of Metasequoia glyptostroboides Miki ex Hu.;Bajpai;Food Chem. Toxicol.,2009

5. Antibacterial mode of action of Cudrania tricuspidata fruit essential oil, affecting membrane permeability and surface characteristics of food-borne pathogens.;Bajpai;Food Control,2013

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