期刊
FLAVOUR AND FRAGRANCE JOURNAL
卷 18, 期 5, 页码 380-383出版社
WILEY
DOI: 10.1002/ffj.1200
关键词
Thymus capitatus; Ocimum basilicum; Myrtus communis; Laurus nobilis; Labiatae; Myrtaceae; Lauraceae; essential oil composition; antibacterial activity; antifungal activity
The essential oils from Thymus capitatus (L.) Hoffmgg. et Link, Ocimum basilicum (L.), Myrtus communis (M.) and Laurus nobilis (L.) have been characterized and tested against two bacteria (Lactobacillus plantarum and Escherichia coli) and a fungus (Geotrichum candidum), using a submerged broth culture method. The results obtained showed that T. capitatus and O. basilicum were the greatest inhibitors of all the strains tested, and that Escherichia coli was more inhibited than Lactobacillus plantarum by all the essential oils tested. Copyright (C) 2003 John Wiley Sons, Ltd.
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