Mode of action of Lippia graveolens essential oil on Salmonellaenterica subsp. enterica serovar Typhimurium Annie Rubio Ortega Laboratory of Chemical Ecology, Agricultural Pest Group, National Center for Animal and Plant Health, San José de las Lajas, Mayabeque, Cuba https://orcid.org/0000-0001-8780-3081 Elodie Guinoiseau CNRS UMR 6134 SPE, Université de Corse, BP 52, 20250 Corte, France Yann Quilichini CNRS UMR 6134 SPE, Université de Corse, BP 52, 20250 Corte, France Dominique de Rocca Serra CNRS UMR 6134 SPE, Université de Corse, BP 52, 20250 Corte, France Jean-Pierre Poli CNRS UMR 6134 SPE, Université de Corse, BP 52, 20250 Corte, France Maria del Carmen Travieso Novelles Laboratory of Chemical Ecology, Agricultural Pest Group, National Center for Animal and Plant Health, San José de las Lajas, Mayabeque, Cuba Ivette Espinosa Castaño Laboratory of Bacteriology, Microbiology Group, National Center for Animal and Plant Health, San José de las Lajas, Mayabeque, Cuba Oriela Pino Pérez Laboratory of Chemical Ecology, Agricultural Pest Group, National Center for Animal and Plant Health, San José de las Lajas, Mayabeque, Cuba Liliane Berti CNRS UMR 6134 SPE, Université de Corse, BP 52, 20250 Corte, France Vannina Lorenzi (
[email protected] ) CNRS UMR 6134 SPE, Université de Corse, BP 52, 20250 Corte, France Research Keywords: Salmonella Typhimurium, Lippia graveolens essential oil, Foodborne bacteria, mode of action Posted Date: March 10th, 2021 DOI: https://doi.org/10.21203/rs.3.rs-245997/v1 Page 1/22 License: This work is licensed under a Creative Commons Attribution 4.0 International License. Read Full License Page 2/22 Abstract The essential oils are a powerful natural resource with antibacterial activity.