01846nas a2200169   4500008004100000245012300041210006900164260001400233300001400247490000700261520121500268100001601483700001501499700001501514700001501529856013201544       2006                        eng d00aAntimicrobial effects of selected plant essential oils on the growth of a Pseudomonas putida strain isolated from meat0 aAntimicrobial effects of selected plant essential oils on the gr  c2006/06//  a236 - 2440 v733 aThe inhibitory effect of 60 different essential oils was evaluated on a Pseudomonas putida strain of meat origin, associated with meat spoilage. Essential oils were tested at concentrations from 0.003 to 0.8% (wt/vol) to determine minimum inhibitory and maximal tolerated concentrations (MIC and MTC, respectively) using an agar medium culture. Of the 60 samples tested, Corydothymus capitatus essential oil was the most active showing a MIC of 0.025% and a MTC of 0.06%. Seven essential oils (Cinnamomum cassia, Origanum compactum, Origanum heracleoticum, Satureja hortensis, Satureja montana, Thymus vulgaris carvacroliferum, Thymus vulgaris thymoliferum) have shown a strong antimicrobial activity against P. putida with a MIC of 0.05% and a MTC ranging from 0.013% to 0.025%. Ten other oils (Cinnamomum verum (leaf and bark), Eugenia caryophyllus, Cymbopogon martinii var. motia, Cymbopogon nardus, Melaleuca linariifolia, Origanum majorama, Pimenta dioica, Thymus satureoides, Thymus serpyllum) showed a high antimicrobial activity showing a MIC ranging from 0.1% to 0.4%, while the remaining were less active showing a MIC >= 0.8%. Crown Copyright (c) 2005 Published by Elsevier Ltd. All rights reserved.1 aOussalah, M1 aCaillet, S1 aSaucier, L1 aLacroix, M  uhttps://thymus.myspecies.info/ref/antimicrobial-effects-selected-plant-essential-oils-growth-pseudomonas-putida-strain-isolated