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dc.creatorBrugnera, D. F.-
dc.creatorOliveira, M. M. M.-
dc.creatorPiccoli, R. H.-
dc.date.accessioned2015-08-28T17:33:19Z-
dc.date.available2015-08-28T17:33:19Z-
dc.date.issued2011-09-30-
dc.identifier.citationBRUGNERA, D. F.; OLIVEIRA, M. M. M.; PICCOLI, R. H. Essential oils of Cymbopogon sp. in the control of foodborne pathogenic bacteria. Alimentos e Nutrição, Araraquara, v. 22, n. 3, p. 339-343, Jul./ Sept. 2011.pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/10290-
dc.description.abstractIn this study, the agar well diffusion technique was used to determine the antibacterial activity of Cymbopogon nardus (citronella) and Cymbopogon citratus (lemongrass) essential oils, which were applied at different concentrations. The bacterial species used were the foodborne pathogens Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. Both essential oils presented antibacterial activity in most concentrations tested. The Minimum Inhibitory Concentrations (MICs) founded were: 7.81μL/mL (S. aureus) and 3.90μL/mL (E. coli and P. aeruginosa), for C. nardus essential oil; and 3.90μL/mL (S. aureus, E. coli and P. aeruginosa), for C. citratus essential oil. The essential oils used were shown as promising natural antibacterials for pathogenic bacteria control in the food industry.pt_BR
dc.languageenpt_BR
dc.publisherBrazilian Journal of Food and Nutritionpt_BR
dc.rightsacesso abertopt_BR
dc.sourceAlimentos e Nutriçãopt_BR
dc.subjectBacterial pathogenspt_BR
dc.subjectFood microbiologypt_BR
dc.subjectNatural antibacterialspt_BR
dc.subjectAgar well diffusion techniquept_BR
dc.titleEssential oils of Cymbopogon sp. in the control of foodborne pathogenic bacteriapt_BR
dc.typeArtigopt_BR
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