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A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol

Journal of Applied Microbiology · 2001 · Vol. 91(3) · pp. 453–462

R.J.W. Lambert✉Panagiotis Skandamis(Agricultural University of Athens)Peter J. Coote(Unilever (United Kingdom))George‐John E. Nychas(Agricultural University of Athens)

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Abstract

The knowledge of extent and mode of inhibition of specific compounds, which are present in plant extracts, may contribute to the successful application of such natural preservatives in foods, since certain combinations of carvacrol-thymol provide as high inhibition as oregano essential oil with a smaller flavour impact.

Essential Oils and Antimicrobial Activity Insect Pest Control Strategies Piperaceae Chemical and Biological StudiesThymolCarvacrolChemistryEssential oilAntimicrobialPreservativeMinimum inhibitory concentrationMode of actionChromatographyMonoterpene

MeSH terms

CymenesCell MembraneFood MicrobiologyFood PreservationHomeostasisHydrogen-Ion ConcentrationMicrobial Sensitivity TestsPhosphatesPlant ExtractsPlant OilsPotassiumPseudomonas aeruginosaStaphylococcus aureusTerpenesThymol

Citations

2,406

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20.32

field-weighted impact

References

44

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100%

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References

A new method for determining the minimum inhibitory concentration of essential oils

Journal of Applied Microbiology · 1998 · 498 citations

Effects of Essential Oils from Plants on Growth of Food Spoilage Yeasts

Journal of Food Science · 1984 · 387 citations

Susceptibility testing: accurate and reproducible minimum inhibitory concentration (MIC) and non-inhibitory concentration (NIC) values

Journal of Applied Microbiology · 2000 · 502 citations

Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms

International Journal of Food Microbiology · 1997 · 599 citations

Characterization of the Action of Selected Essential Oil Components on Gram-Negative Bacteria

Journal of Agricultural and Food Chemistry · 1998 · 1,637 citations

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