Sensitivity of food pathogens to garlic (Allium sativum)
- Author
- KUMAR, M1 ; BERWAL, J. S1
[1] Department of Animal Products Technology, CCS Haryana Agricultural University, Hisar, India - Source
Journal of applied microbiology (Print). 1998, Vol 84, Num 2, pp 213-215 ; ref : 21 ref
- ISSN
- 1364-5072
- Scientific domain
- Food science technology; Biotechnology; Microbiology, infectious diseases
- Publisher
- Blackwell Science, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Activité biologique Ail Allium sativum Concentration minimale inhibitrice Conservateur Escherichia coli Inhibition Listeria monocytogenes Multiplication microorganisme Origine végétale Pathogène Salmonella typhi Staphylococcus aureus Additif alimentaire Angiospermae Bactérie Enterobacteriaceae Liliaceae Micrococcaceae Micrococcales Monocotyledones Spermatophyta
- Keyword (en)
- Biological activity Garlic Allium sativum Minimum inhibitory concentration Preservative Escherichia coli Inhibition Listeria monocytogenes Microorganism growth Plant origin Pathogenic Salmonella typhi Staphylococcus aureus Food additive Angiospermae Bacteria Enterobacteriaceae Liliaceae Micrococcaceae Micrococcales Monocotyledones Spermatophyta
- Keyword (es)
- Actividad biológica Ajo Allium sativum Concentración mínima inhibidora Conservador Escherichia coli Inhibición Listeria monocytogenes Multiplicación microorganismo Origen vegetal Patógeno Salmonella typhi Staphylococcus aureus Aditivo alimentario Angiospermae Bacteria Enterobacteriaceae Liliaceae Micrococcaceae Micrococcales Monocotyledones Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2190409
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1046/j.1365-2672.1998.00327.x 
https://dx.doi.org/10.1046/j.1365-2672.1998.00327.x
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