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Inhibition of growth and caseinase production of Pseudomonas aeruginosa and Escherichia coli 28 by combination of low pH and NaCl, potassium sorbate or Thymus vulgaris extract.

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Previous studies reported that, at neutral pH (e.g. 7.4), many preservatives do not have antimicrobial effect against Pseudomonas aeruginosa and some strains of E. coli . This study investigated the effect of combination of low pH and some preservatives (e.g. sodium chloride, potassium sorbate or

Inhibition of Aeromonas caviae and A. sobria by sodium choloride, citric acid, ascorbic acid, potassium sorbate and extracts of Thymus vulgaris.

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The respective and combined effects of sodium chloride, ascorbic acid, citric acid, potassium sorbate, and Thymus vulgaris extract on the growth of Aeromonas caviae and Aeromonas sobria were investigated. Sodium chloride (3%) significantly reduced the growth and 4% NaCl inhibited growth of the

Evaluation of five essential oils from aromatic plants of Cameroon for controlling food spoilage and mycotoxin producing fungi.

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Five essential oils (EO) extracted from Cymbopogon citratus, Monodora myristica, Ocimum gratissimum, Thymus vulgaris and Zingiber officinale were investigated for their inhibitory effect against three food spoilage and mycotoxin producing fungi, Fusarium moniliforme, Aspergillus flavus and

Effect of chitosan-essential oil, a surface mold inhibitor, on microbiological and physicochemical characteristics of semidried fermented sausages.

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Mold growth on sausage casing during processing is an important problem in fermented sausages. In this work, sausages were dipped into 1% chitosan (C), 1% thyme essential oil in 1% chitosan (CT), 1% rosemary essential oil in 1% chitosan (CR), 20% potassium sorbate (PS) as chemical antifungal, and 1%

Food preservative potential of essential oils and fractions from Cymbopogon citratus, Ocimum gratissimum and Thymus vulgaris against mycotoxigenic fungi.

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The food preservative potential of essential oils from three aromatic plants Cymbopogon citratus, Ocimum gratissimum and Thymus vulgaris and their fractions was investigated against two mycotoxigenic strains each of Aspergillus ochraceus, Penicillium expansum and P. verrucosum. The fungicidal

Contribution of surface application of chitosan-thyme and chitosan-rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage.

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The effect of chitosan (C), chitosan enriched with thyme (CT) or rosemary (CR) essential oils, and potassium sorbate (PS) against superficial fungal growth was investigated in fermented sausages during 3 months of storage at 4 °C. For control groups, distilled water (DW) and acetic acid (AA) were

Effectiveness of immersion treatments with acids, trisodium phosphate, and herb decoctions in reducing populations of Yarrowia lipolytica and naturally occurring aerobic microorganisms on raw chicken.

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Yarrowia lipolytica, one of the predominant yeasts in raw poultry, is believed to play a role in spoilage. This study was undertaken to investigate treatments to control the growth of Y. lipolytica on raw chicken stored at refrigeration temperature. Raw chicken wings inoculated with a mixture of

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