Consumption of chicken meat and its products, especially sausage, have increased in recent years. However, this product is susceptible to microbial contamination during manufacturing, which compromises its shelf life. The flavoring and preservative activities of essential oils (EO) have been recognized and the application of these antimicrobial agents as natural active compounds in food preserv...

The effects of humic acid on plant yield, essential oil content, the composition and antimicrobial activity Origanum vulgare L. subsp. hirtum (Link.) (cv. Tinmaz) cultivated in 2017 2018 under Eskisehir ecological conditions were evaluated. Three (HA) doses response to 50.0 L ha?1 (HA 50), 30.0 30) 0.0 0, as control) applied soil at vegetative stage beginning blooming throughout each harvest bo...

This study was conducted to evaluate the antifungal activities of Cinnamomum zeylanicum and Origanum vulgare L. essential oil against Aspergillus flavus in culture media and tomato paste. 200 ppm of cinnamon and 500 ppm of oregano completely inhibited A. flavus growth in culture media, while in tomato paste 300 ppm of cinnamon and 200 ppm of oregano had the same effect. Test panel evaluations r...

Ketogulonicigenium vulgare has been widely used in vitamin C two-step fermentation, which converts l-sorbose to 2-keto-l-gluonic acid. Here, the complete genome of K. vulgare SKV, which performs better fermentation production than K. vulgare Hbe602, is deciphered to understand the key differences in metabolism between K. vulgare strains SKV and Hbe602.

oregano (origanum vulgare l.), a native plant from iran, belongs to lamiaceae family. this species is traditionally utilized as sedative, diuretic, sweater and antiseptic, it is also used to treat of gastrointestinal diseases and constipation. origanum species are widely used in spice industry. in this study, the essential oil of the aerial parts of a subspecies from this plant namely origanum ...