Rosmarinus officinalis L. Essential Oil and Its Majority Compound 1,8-Cineole at Sublethal Amounts Induce No Direct and Cross Protection in Staphylococcus aureus ATCC 6538
Author:
Affiliation:
1. Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil.
Publisher
Mary Ann Liebert Inc
Subject
Animal Science and Zoology,Applied Microbiology and Biotechnology,Food Science,Microbiology
Link
http://www.liebertpub.com/doi/pdf/10.1089/fpd.2012.1258
Reference21 articles.
1. Combined application of essential oils from Origanum vulgare L. and Rosmarinus officinalis L. to inhibit bacteria and autochthonous microflora associated with minimally processed vegetables
2. Interference of Origanum vulgare L. essential oil on the growth and some physiological characteristics of Staphylococcus aureus strains isolated from foods
3. Surface alteration of Saccharomyces cerevisiae induced by thymol and eugenol
4. Carvacrol Induces Heat Shock Protein 60 and Inhibits Synthesis of Flagellin in Escherichia coli O157:H7
5. Mechanism of Action of Melaleuca alternifolia (Tea Tree) Oil on Staphylococcus aureus Determined by Time-Kill, Lysis, Leakage, and Salt Tolerance Assays and Electron Microscopy
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