Inhibitory Effect of Mexican Oregano (Lippia berlandieri Schauer) Essential Oil on Pseudomonas aeruginosa and Salmonella Thyphimurium Biofilm Formation

Inhibitory Effect of Mexican Oregano (Lippia berlandieri Schauer) Essential Oil on Pseudomonas aeruginosa and Salmonella Thyphimurium Biofilm Formation

Biofilms are difficult to eliminate with standard antimicrobial treatments due to their high antibiotic resistance. Therefore, some plants contain natural compounds with antimicrobial activity that can control biofilm formation. The aim of this work was to evaluate the effect of Mexican oregano (Lip...

Full description

Bibliographic Details
Main Authors: Fatima Reyes-Jurado, Ricardo Munguía-Pérez, Teresa Soledad Cid-Pérez, Paola Hernández-Carranza, Carlos Enrique Ochoa-Velasco, Raúl Avila-Sosa
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-04-01
Series:Frontiers in Sustainable Food Systems
Subjects:
biofilms
foodborne pathogens
inactivation
Mexican oregano
essential oil
Online Access:https://www.frontiersin.org/article/10.3389/fsufs.2020.00036/full

Internet

https://www.frontiersin.org/article/10.3389/fsufs.2020.00036/full

Similar Items