Constituents of the Essential Oils of Garlic and Citronella and Their Vapor-phase Inhibition Mechanism against S.aureus

• Published in: Food Science and Technology Research Vol. 25; no. 1; pp. 65 - 74
• Main Authors: Wang, Jianqing, Zhang, Hongjun
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 2019; Japan Science and Technology Agency
• Subjects: Antiinfectives and antibacterials; Bacteria; Catalase; Citronellal; Constituents; Diallyl disulfide; essential oil; Essential oils; Food packaging; food preservative packaging; foodborne pathogens; Garlic; noncontact; Oils & fats; Preservatives; Scanning electron microscopy; synergistic antibacterial activity; vapor-phase antibacterial mechanism; Vapors

The purpose of this study was to evaluate the vapor-phase antibacterial efficacy of garlic essential oil (GEO) and citronella essential oil (CEO) against four foodborne bacteria and their vapor-phase antibacterial mechanism against Staphylococcus aureus (S.aureus). GC-MS analysis confirmed that dial...