Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/956
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dc.contributor.authorČabarkapa, Ivanaen_US
dc.contributor.authorČolović, Radmiloen_US
dc.contributor.authorĐuragić , Oliveraen_US
dc.contributor.authorPopović, Sanjaen_US
dc.contributor.authorKokić, Bojanaen_US
dc.contributor.authorMilanov, Dubravkaen_US
dc.contributor.authorPezo, Latoen_US
dc.date.accessioned2019-09-23T10:12:26Z-
dc.date.available2019-09-23T10:12:26Z-
dc.date.issued2019-01-01-
dc.identifier.issn08927014en_US
dc.identifier.urihttps://open.uns.ac.rs/handle/123456789/956-
dc.description.abstract© 2019, © 2019 Informa UK Limited, trading as Taylor & Francis Group. The aim of the present study was to determine the bioactive compounds in four essential oils (EO’s) from Origanum heracleoticum, Origanum vulgare, Thymus vulgaris and Thymus serpyllum and to assess their antimicrobial and anti-biofilm activity against Salmonella Enteritidis. Strains were previously characterized depending on the expression of the extracellular matrix components cellulose and curli fimbriae as rdar (red, dry and rough) and bdar morphotype (brown, dry and rough). This study revealed that the EO’s and EOC’s (carvacrol and thymol) investigated showed inhibition of biofilm formation at sub-minimum inhibitory concentration. Comparing the efficacy of EO’s and EOC’s in the inhibition of biofilm formation between the strains with different morphotype (rdar and bdar) did not show a statistically significant difference. Results related to the effectiveness of EO’s and EOC’s (the essential oil components, carvacrol and thymol) on eradication of preformed 48 h old biofilms indicated that biofilm reduction occurred in a dose-dependent manner over time.en
dc.relation.ispartofBiofoulingen
dc.titleAnti-biofilm activities of essential oils rich in carvacrol and thymol against Salmonella Enteritidisen_US
dc.typeJournal/Magazine Articleen_US
dc.identifier.doi10.1080/08927014.2019.1610169-
dc.identifier.scopus2-s2.0-85065838815-
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85065838815-
dc.description.versionUnknownen_US
item.fulltextNo Fulltext-
item.grantfulltextnone-
crisitem.author.deptNaučni institut za prehrambene tehnologije u Novom Sadu-
crisitem.author.deptNaučni institut za prehrambene tehnologije u Novom Sadu-
crisitem.author.deptNaučni institut za prehrambene tehnologije u Novom Sadu-
crisitem.author.deptNaučni institut za prehrambene tehnologije u Novom Sadu-
crisitem.author.orcid0000-0001-9383-4984-
crisitem.author.orcid0000-0002-9960-0393-
crisitem.author.parentorgUniverzitet u Novom Sadu-
crisitem.author.parentorgUniverzitet u Novom Sadu-
crisitem.author.parentorgUniverzitet u Novom Sadu-
crisitem.author.parentorgUniverzitet u Novom Sadu-
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