期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2013
卷号：7
期号：1
页码：18-21
DOI：10.5219/239
语种：English
出版社：Association HACCP Consulting
摘要：The effect of plant extracts (sage, oregano) against decarboxylase-positive enterococci from rabbit back limb meat was reported in this study. Oregano plant extract inhibited the growth of all 34 tested enterococci (the inhibitory zones: 12 to 45 mm). The growth of the majority of strains (n=23) was inhibited by oregano plant extract (the high size inhibitory zones (higher than 25 mm). The growth of 11 strains was inhibited by oregano extract reaching medium size inhibitory zones (10 to 25mm). The most sensitive strain to oregano extract was E. faecium M7bA (45 mm). Sage extract was less active against tested enterococci (n=16) reaching lower inhibitory zones (up to 10 mm). doi:10.5219/239
其他摘要：The effect of plant extracts (sage, oregano) against decarboxylase-positive enterococci from rabbit back limb meat was reported in this study. Oregano plant extract inhibited the growth of all 34 tested enterococci (the inhibitory zones: 12 to 45 mm). The growth of the majority of strains (n=23) was inhibited by oregano plant extract (the high size inhibitory zones (higher than 25 mm). The growth of 11 strains was inhibited by oregano extract reaching medium size inhibitory zones (10 to 25mm). The most sensitive strain to oregano extract was E. faecium M7bA (45 mm). Sage extract was less active against tested enterococci (n=16) reaching lower inhibitory zones (up to 10 mm). doi:10.5219/239
