Short abstract. Results of a study of the kinetics of bacterial inhibition by thymol in order to develop appropriate applications for the compound in food systems are presented.Microbial response was discussed in terms of Gompertz's parameters as well as in terms of the active concentration of thymol affecting the growth status of microbial suspension (noninhibitory concentration and MIC). Due to their high sensitivity to the antimicrobial stress as observed at sub-MIC, it is arguably the use of thymol in combination with other preservative technologies
Evaluating in vitro antimicrobial activity of thymol towards some food safety and hygiene indicating bacteria / Falcone, Pasquale Massimiliano; Mastromatteo, M.; Del Nobile Matteo, A.; Corbo, M. R.; Sinigaglia, M.. - In: JOURNAL OF FOOD PROTECTION. - ISSN 0362-028X. - STAMPA. - 70:2(2006), pp. 425-431.
Evaluating in vitro antimicrobial activity of thymol towards some food safety and hygiene indicating bacteria
FALCONE, Pasquale Massimiliano;
2006-01-01
Abstract
Short abstract. Results of a study of the kinetics of bacterial inhibition by thymol in order to develop appropriate applications for the compound in food systems are presented.Microbial response was discussed in terms of Gompertz's parameters as well as in terms of the active concentration of thymol affecting the growth status of microbial suspension (noninhibitory concentration and MIC). Due to their high sensitivity to the antimicrobial stress as observed at sub-MIC, it is arguably the use of thymol in combination with other preservative technologiesI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
