Transcriptomic approach and membrane fatty acid analysis to study the response mechanisms of Escherichia coli to thyme essential oil, carvacrol, 2-(E)-hexanal and citral exposure

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Siroli L, Braschi G, De jong A, Kok J, Patrignani F, Lanciotti R Journal of Applied Microbiology, 2018 ABSTRACT: AIMS: The application of essential oils (EOs) and their components as food preservatives is promising but requires a deeper understanding of their mechanisms of action. This study aims to evaluate the effects of thyme EO, carvacrol,… Read more »

Global transcriptional response of Escherichia coli MG1655 cells exposed to the oxygenated monoterpenes citral and carvacrol

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Chueca B, Pérez-Sáez E, Pagán R, García-Gonzalo D International Journal of Food Microbiology, 2017 ABSTRACT: DNA microarrays were used to study the mechanism of bacterial inactivation by carvacrol and citral. After 10-min treatments of Escherichia coli MG1655 cells with 100 and 50ppm of carvacrol and citral, 76 and 156 genes demonstrated significant transcriptional differences (p≤0.05),… Read more »