Premium
Antimicrobial effect of some olive phenols in a laboratory medium
Author(s) -
Tunçel G.,
Nergiz C.
Publication year - 1993
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1993.tb01472.x
Subject(s) - phenols , caffeic acid , antimicrobial , bacteria , minimum inhibitory concentration , pathogenic bacteria , chemistry , food science , microbiology and biotechnology , olive leaf , biology , biochemistry , antioxidant , genetics
The minimum inhibitory concentration (MIC) of several phenolic compounds found in olive against four pathogenic bacteria in laboratory medium was determined. The results indicated that caffeic acid was the most effective compound.