Inhibitory effect of essential oils against Lactobacillus rhamnosus and starter culture in fermented milk during its shelf-life period

The use of essential oils in foods has attracted great interest, due to their antagonistic action against pathogenic microorganisms. However, this action is undesirable for probiotic foods, as products containing Lactobacillus rhamnosus. The aim of the present study was to measure the sensitivity pr...

Full description

Bibliographic Details
Main Author: Moritz,Cristiane Mengue Feniman (author)
Other Authors: Rall,Vera Lúcia Mores (author), Saeki,Margarida Júri (author), Fernandes Júnior,Ary (author)
Format: article
Language:eng
Published: 2012
Subjects:
Lactobacillus rhamnosus
starter culture
essential oils
fermented milk
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000300042
Country:Brazil
Oai:oai:scielo:S1517-83822012000300042

Internet

http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000300042

Similar Items