1887

Abstract

The data presented show the ability of subinhibitory concentrations of plant essential oils to influence the production of enterotoxins A and B and α-toxin by . Subinhibitory concentrations of the oils of bay, clove, cinnamon, nutmeg and thyme had no significant effect on the overall quantity of extracellular protein produced. Haemolysis due to α-toxin was significantly reduced after culture with all five plant essential oils. This reduction was greatest with the oils of bay, cinnamon and clove. These three oils also significantly decreased the production of enterotoxin A; the oils of clove and cinnamon also significantly decreased the production of enterotoxin B.

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2004-10-01
2020-10-23
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