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Antibacterial activity of oregano and sage plant extracts against decarboxylase-positive enterococci isolated from rabbit meat

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Author(s): Renata Szabóová | Andrea Lauková | Ľubica Chrastinová

Journal: Potravinarstvo : Scientific Journal for Food Industry
ISSN 1338-0230

Volume: 7;
Issue: 1;
Start page: 18;
Date: 2013;
Original page

Keywords: Labiatae | effect | inhibition | meat | rabbit

ABSTRACT
The effect of plant extracts (sage, oregano) against decarboxylase-positive enterococci from rabbit back limb meat  was reported in this study. Oregano plant extract inhibited the growth of all 34 tested enterococci (the inhibitory zones: 12 to 45 mm). The growth of the majority of strains  (n=23) was inhibited by oregano plant extract (the high size inhibitory zones (higher than 25 mm). The growth of 11 strains  was inhibited by oregano extract reaching medium size inhibitory zones (10 to 25mm). The most sensitive strain to oregano extract was E. faecium M7bA (45 mm). Sage extract was less active against tested enterococci (n=16)  reaching lower inhibitory zones (up to 10 mm). doi:10.5219/239

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