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Mode of antimicrobial action of vanillin against Escherichia coli, Lactobacillus plantarum and Listeria innocua

Journal of Applied Microbiology · 2004 · Vol. 97(1) · pp. 104–113
Daniel J. FitzgeraldMalcolm StratfordMichael J. GassonJ. UeckertAd P. BosArjan Narbad

Abstract

Understanding the mode of action of natural antimicrobials may facilitate their application as natural food preservatives, particularly for their potential use in preservation systems employing multiple hurdles.

Biochemical and biochemical processesEssential Oils and Antimicrobial ActivityMedicinal Plants and NeuroprotectionLactobacillus plantarumVanillinListeriaChemistryEscherichia coliAntimicrobialBiochemistryPropidium iodideMicrobiologyLactic acid

MeSH terms

Adenosine TriphosphateAnti-Bacterial AgentsBenzaldehydesCell MembraneEscherichia coliExtracellular SpaceFlow CytometryHydrogen-Ion ConcentrationIntracellular FluidLactobacillusListeriaMicrobial Sensitivity TestsOxygen ConsumptionPotassium
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Mode of antimicrobial action of vanillin against Escherichia coli, Lactobacillus plantarum and Listeria innocua · Scinovex