*Corresponding author:
Terezinha Feitosa Machado, Embrapa Agroindústria Tropical, Fortaleza, CE, BrazilReceived: August 30, 2018; Published: September 05, 2018
DOI: 10.26717/BJSTR.2018.08.001698
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In this study, it was evaluated the antimicrobial activity of essential oil of rosemary pepper (Lippia sidoides). To determine this activity, six bacterial species related to spoilage and foodborne disease, Listeria monocytogenes, L. innocua, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Salmonella choleraesuis, were used. The agar diffusion method was employed. The results showed that the essential oil of rosemary pepper has antibacterial activity against all species studied. Therefore, the oil can be considered a natural alternative for use in food preservation.
Keywords: Essential Oil; Antibacterial Activity; Food Preservation
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