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- Jia Xue; P. Michael Davidson; Qixin Zhong
- International journal of food microbiology 2015 v.210 pp. 1-8
- Listeria monocytogenes, etc ; Escherichia coli O157; Salmonella Enteritidis; anti-infective agents; anti-infective properties; bacteria; detection limit; dispersibility; emulsifiers; essential oils; food safety; foods; gentian violet; homogenization; membrane permeability; milk; milk fat; nanoemulsions; preservatives; sodium caseinate; thyme; Show all 21 Subjects
- ... oil exhibited quicker initial reductions of bacteria than free thyme oil in tryptic soy broth (TSB) and 2% reduced fat milk at 21°C, due to the improved dispersibility of thyme oil. In TSB with 0.3g/L thyme oil, it took less than 4 and 8h for two nanoemulsions and free oil, respectively, to reduce Escherichia coli O157:H7 and Listeria monocytogenes to be below the detection limit. The emulsified ...
- Lorenzo Siroli; Francesca Patrignani; Fausto Gardini; Rosalba Lanciotti
- Food chemistry 2015 v.182 pp. 185-192
- Listeria monocytogenes, etc ; Escherichia coli; Salmonella Enteritidis; anti-infective agents; carvacrol; cell membranes; cis-trans isomers; citral; essential oils; fatty acid composition; foodborne illness; free fatty acids; microorganisms; oregano; stress response; sublethal effects; thyme; thymol; unsaturated fatty acids; volatile compounds; Show all 20 Subjects
- ... The aim of this work was to investigate the modifications of cell membrane fatty acid composition and volatile molecule profiles of Listeria monocytogenes, Salmonella enteritidis, Escherichia coli, during growth in the presence of different sub-lethal concentrations of thyme and oregano essential oils as well as carvacrol, thymol, trans-2-hexenal and citral. The results evidenced that the tested ...