ANTIMICROBIAL ACTIVITY OF ESSENTIAL OILS FROM SPICES AGAINST PSYCHROTROPHIC FOOD SPOILAGE MICROORGANISMS

被引：6

作者：

Girova, T. ^{[1
]}

Gochev, V. ^{[1
]}

Jirovetz, L. ^{[2
]}

Buchbauer, G. ^{[2
]}

Schmidt, E. ^{[3
]}

Stoyanova, A. ^{[4
]}

机构：

[1] Paisij Hilendarski Univ Plovdiv, BG-4000 Plovdiv, Bulgaria

[2] Univ Vienna, A-1010 Vienna, Austria

[3] Kurt Kitrzing Co, Wallerstein, Germany

[4] Univ Food Technol, Plovdiv, Bulgaria

来源：

BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT | 2010年 / 24卷 / 02期

关键词：

antimicrobial activity; essential oils; psychrotrophic bacteria; ANTIBACTERIAL ACTIVITY; ORIGIN;

D O I：

10.1080/13102818.2010.10817895

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

At current study the antimicrobial activity of Origanum vulgare, Satureja montana, Thymus vulgaris, Pimenta dioica and Syzygium aromaticum against psychrotrophic microorganisms, isolated from spoiled chilled meat products was investigated. MIC, MBC and MFC of the essential oils were determined both at 37 degrees and 4 degrees C. Antimicrobial activity of the essential oils retained unchanged at both temperatures. Among the tested psychrotrophic microorganism Gram-positive bacteria Brochothrix thermosphacta was the most sensitive strain and Gram-negative bacteria Pseudomonas aeruginosa was the most resistible. The results obtained expanded the possibilities for application of studied oils not only as flavour enhancers, but even as natural antimicrobials in chilled meat products.

引用

页码：547 / 552

页数：6

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