Inhibitory effect of black and red pepper and thyme extracts and essential oils on enterohemorrhagic Escherichia coli and DNase activity of Staphylococcus aureus

Maryam, Zarringhalam; Jalal, Zaringhalam; Mehdi, Shadnoush; Firouzeh, Safaeyan; Elaheh, Tekieh

Maryam, Zarringhalam; Jalal, Zaringhalam; Mehdi, Shadnoush; Firouzeh, Safaeyan; Elaheh, Tekieh.

IJPR-Iranian Journal of Pharmaceutical Research. 2013; 12 (3): 363-369

in En | IMEMR | ID: emr-138293

Responsible library: EMRO

Subject(s)

Thymus Plant; Enterohemorrhagic Escherichia coli/drug effects; Staphylococcus aureus/enzymology; Escherichia coli O157/drug effects; Oils, Volatile; Anti-Bacterial Agents

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Index: IMEMR Main subject: Staphylococcus aureus / Oils, Volatile / Escherichia coli O157 / Thymus Plant / Enterohemorrhagic Escherichia coli / Anti-Bacterial Agents Language: En Journal: Iran. J. Pharm. Res. Year: 2013

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