Effect of Piper nigrum, Thymus vulgaris and Syzigiuim aromaticum essential oils on the microbiological and sensory quality of Pork sausages during preservation

The use of essentials oils (EOs) as alternative of nitrites and nitrates in sausages will be proposed in this study. For this purpose, the minimal inhibitory concentration (MIC) of white Piper nigrum of Penja, Thymus vulgaris and Syzigiuim aromaticum EOs were determined in vitro against Escherichia coli ATCC25922, Salmonella enteritidis 155A and Staphylococcus aureus NCTC10652. It follows fr...
Source: African Journal of Microbiology Research - Category: Microbiology Source Type: research