Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/10245
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dc.rights.licenseBY-NC-ND-
dc.contributor.authorStanojevic D.-
dc.contributor.authorČomić, Ljiljana-
dc.contributor.authorStefanović, Olgica-
dc.contributor.authorSolujić-Sukdolak S.-
dc.date.accessioned2021-04-20T15:15:02Z-
dc.date.available2021-04-20T15:15:02Z-
dc.date.issued2010-
dc.identifier.issn1695-971X-
dc.identifier.urihttps://scidar.kg.ac.rs/handle/123456789/10245-
dc.description.abstractThe aim of this study was to investigate the antibacterial activity of aqueous, ethanol and ethyl acetate extracts of the species Melissa officinalis L. and their in vitro synergistic action with preservatives, namely: sodium nitrite, sodium benzoate and potassium sorbate against selected food spoiling bacteria, for a potential use in food industry. Synergistic action was noticed in almost every combination between plant extracts and preservatives. This work showed that the active compounds from ethanol, ethyl acetate and aqueous extracts of Melissa officinalis L. significantly enhanced the effectiveness of tested preservatives. Synergism was established at plant extract and preservative concentrations corresponding to 1/4 and 1/8 minimal inhibitory concentration values, which indicated the possibility of avoiding the use of higher concentrations of tested preservatives.-
dc.rightsopenAccess-
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/-
dc.sourceSpanish Journal of Agricultural Research-
dc.titleIn vitro synergistic antibacterial activity of Melissa officinalis L. and some preservatives-
dc.typearticle-
dc.identifier.doi10.5424/sjar/2010081-1149-
dc.identifier.scopus2-s2.0-77949313516-
Appears in Collections:Faculty of Science, Kragujevac

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