{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,10]],"date-time":"2025-12-10T08:52:24Z","timestamp":1765356744991,"version":"3.41.2"},"reference-count":42,"publisher":"Oxford University Press (OUP)","issue":"16","license":[{"start":{"date-parts":[[2020,7,16]],"date-time":"2020-07-16T00:00:00Z","timestamp":1594857600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/academic.oup.com\/journals\/pages\/open_access\/funder_policies\/chorus\/standard_publication_model"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2020,8,1]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n               <jats:p>Vibrio cholerae is an etiological cause of cholera implicated in several pandemics. Antibacterial activity of plant extracts has been established. However, these extracts exhibit activity at a concentration that may alter organoleptic attributes of water and food, hence limiting their application. In this light, there is need to device ways of reducing plant extracts' effective levels in order to widen their application. Thus, this study was conducted to improve activities of plant ethanolic extracts through combination with other generally recognized as safe antimicrobials. Combination of plant extracts with sodium acetate (NaOAc) 0.4% at pH 7.0 reduced minimum inhibitory concentrations (MICs) of clove, lemon eucalyptus, rosemary and sage from 0.2 to 0.025%. At pH 6.4, combinations were more effective reducing MICs of clove, lemon eucalyptus, rosemary and sage from 0.2 to 0.0125% with NaOAc at 0.2%. At pH 7.0, the combination resulted in additive effect. Nevertheless, at pH 6.4, synergic effect was established. No interactive effect was observed with combinations involving glycine. Combination of plant extracts with NaOAc at mildly acidic pH creates a hurdle effect that may have potential application to control the growth of V. cholerae.<\/jats:p>","DOI":"10.1093\/femsle\/fnaa119","type":"journal-article","created":{"date-parts":[[2020,7,14]],"date-time":"2020-07-14T19:09:15Z","timestamp":1594753755000},"source":"Crossref","is-referenced-by-count":6,"title":["Antibacterial effects of plant extracts with hurdle technology against <i>Vibrio cholerae<\/i>"],"prefix":"10.1093","volume":"367","author":[{"given":"Tabitha Mlowoka","family":"Kayira","sequence":"first","affiliation":[{"name":"Laboratory of Food Microbiology and Hygiene, Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Japan 739-8528"},{"name":"The Polytechnic, Physics and Biochemical Sciences Department, University of Malawi, P\/bag, 303, Chichiri Blantyre 3, Malawi"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Hiroyuki","family":"Nakano","sequence":"additional","affiliation":[{"name":"Laboratory of Food Microbiology and Hygiene, Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Japan 739-8528"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"286","published-online":{"date-parts":[[2020,7,16]]},"reference":[{"key":"2022033000103654200_bib1","doi-asserted-by":"crossref","first-page":"108762","DOI":"10.1016\/j.foodres.2019.108762","article-title":"Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: a review","volume":"127","author":"Baptista","year":"2020","journal-title":"Food Res Int"},{"key":"2022033000103654200_bib2","doi-asserted-by":"crossref","first-page":"14","DOI":"10.1016\/j.cofs.2018.08.004","article-title":"Exploiting the synergism among physical and chemical processes for 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