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- Mutlu‐Ingok, Aysegul; Tasir, Seda; Seven, Ayse; Akgun, Necibe; Karbancioglu‐Guler, Funda
- Flavour and fragrance journal 2019 v.34 no.4 pp. 280-287
- Campylobacter coli; Campylobacter jejuni; Escherichia coli; Gram-positive bacteria; Staphylococcus aureus; antibacterial properties; cardamom; cumin; dill; essential oils; minimum inhibitory concentration; mixed culture; synergism; virulent strains; weeds
- ... Single and combined antibacterial activities of cumin, cardamom, and dill weed essential oils against Campylobacter jejuni, Campylobacter coli, Escherichia coli, Staphylococcus aureus, and mixed cultures were determined by using the broth microdilution method for determining minimum inhibition concentrations. Among the bacteria tested, C. coli and C. jejuni were generally more susceptible to essen ...
- Luís, Ângelo; Sousa, Sónia; Wackerlig, Judith; Dobusch, Daniel; Duarte, Ana Paula; Pereira, Luísa; Domingues, Fernanda
- Flavour and fragrance journal 2019 v.34 no.4 pp. 260-270
- Acinetobacter baumannii; Illicium verum; animal pathogens; anise; anti-infective agents; anti-inflammatory activity; antibacterial properties; antibiotic resistance; antioxidant activity; bacteremia; bacteria; biofilm; cooking; essential oils; free radicals; ingredients; lipid peroxidation; medicine; meningitis; plankton; pneumonia; polystyrenes; protein denaturation; public health; quorum sensing; screening; urinary tract; virulent strains
- ... The increased resistance of pathogenic bacteria to multiple antimicrobial agents is becoming a significant public health threat. For many pathogenic bacteria there are already limited or no effective antimicrobials available to treat the infections caused by them. Acinetobacter baumannii is a Gram‐negative, biofilm‐forming, nonmotile coccobacillus and a major human pathogen causing hospital‐acquir ...