Antibacterial effect of essential oils and interaction with food components

被引：27

作者：

Tserennadmid, Rentsenkhand ^{[1
]}

Tako, Miklos ^{[2
]}

Galgoczy, Laszlo ^{[2
]}

Papp, Tamas ^{[2
]}

Vagvoelgyi, Csaba ^{[2
]}

Gero, Laszlo ^{[3
]}

Krisch, Judit ^{[3
]}

机构：

[1] Mongolian Acad Sci, Inst Biol, Ulaanbaatar 51, Mongolia

[2] Univ Szeged, Fac Sci & Informat, Dept Microbiol, H-6726 Szeged, Hungary

[3] Univ Szeged, Fac Engn, Inst Food Engn, H-6725 Szeged, Hungary

来源：

CENTRAL EUROPEAN JOURNAL OF BIOLOGY | 2010年 / 5卷 / 05期

关键词：

Essential oils; Food ingredients; Growth rate; Lag phase; LISTERIA-MONOCYTOGENES; ANTIMICROBIAL ACTIVITY; COMBINATIONS;

D O I：

10.2478/s11535-010-0058-5

中图分类号：

Q [生物科学];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

The antibacterial effect of essential oils (EOs) derived from Citrus lemon, Juniperus communis, Origanum majorana, and Salvia sclarea, was investigated either alone or in combination, on 2 food related bacteria (Bacillus cereus and Escherichia coli). The influence of food ingredients - hydrolyzed proteins originating from animal and plant (meat extract and soy peptone) and sucrose on the antibacterial effect of EOs was also tested. The most effective antibacterial activities were obtained with marjoram and clary sage oil, alone and in combination. High concentration of meat extract protected the bacteria from the growth inhibiting effect of marjoram oil, while soy peptone had no such effect. Sucrose intensified the lag phase lengthening by marjoram oil in a dose-independent manner.

引用

下载

页码：641 / 648

页数：8

共 50 条

[1] Bioactivity of essential oils: are view on their interaction with food components
Perricone, Marianne
Arace, Ersilia
Corbo, Maria R.
Sinigaglia, Milena
Bevilacqua, Antonio
FRONTIERS IN MICROBIOLOGY, 2015, 6
[2] Analysis of the Antibacterial Properties of Compound Essential Oil and the Main Antibacterial Components of Unilateral Essential Oils
Zhao, Anjiu
Zhang, You
Li, Feng
Chen, Lin
Huang, Xingyan
MOLECULES, 2023, 28 (17):
[3] Antibacterial property of spice essential oils on food contaminating bacteria
Trajano, Vinicius Nogueira
Lima, Edeltrudes de Oliverira
de Souza, Evandro Leite
Resende Travassos, Antonio Eustaquio
CIENCIA E TECNOLOGIA DE ALIMENTOS, 2009, 29 (03): : 542 - 545
[4] Chemical composition, antibacterial and antioxidant activity of the essential oils of Metaplexis japonica and their antibacterial components
Wang, Da Cheng
Sun, Su Hua
Shi, Li Na
Qiu, Da Ren
Li, Xiang
Wei, Dong Sheng
Zhang, Ya Mei
Qin, Jian Chun
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2015, 50 (02): : 449 - 457
[5] Chemical composition, antibacterial and antioxidant activity of the essential oils of Metaplexis japonica and their antibacterial components
Wang, Da Cheng
Sun, Su Hua
Shi, Li Na
Qiu, Da Ren
Li, Xiang
Wei, Dong Sheng
Zhang, Ya Mei
Qin, Jian Chun
International Journal of Food Science and Technology, 2015, 50 (02): : 449 - 457
[6] The Antibacterial Effect of Plant-originated Essential Oils on Food Preservation and Its Application on Packaging
Wang M.
Qiao H.
Ke M.
Dai Y.
Li M.
Qin T.
Yu H.
Xie Y.
Yao W.
Science and Technology of Food Industry, 2022, 43 (07) : 439 - 444
[7] Antibacterial and antifungal activity of Mentha cervina essential oils and their main components
Rodrigues, L.
Duarte, A.
Monteiro, A.
Brito, L.
Figueiredo, A.
Povoa, O.
PLANTA MEDICA, 2010, 76 (12) : 1307 - 1307
[8] Synergistic Antioxidant and Antibacterial Advantages of Essential Oils for Food Packaging Applications
Basavegowda, Nagaraj
Baek, Kwang-Hyun
BIOMOLECULES, 2021, 11 (09)
[9] Antibacterial activity of two Phlomis essential oils against food pathogens
Demirci, F.
Guven, K.
Demirci, B.
Dadandi, M. Y.
Baser, K. H. C.
FOOD CONTROL, 2008, 19 (12) : 1159 - 1164
[10] Antibacterial and antioxidant properties of essential oils: Their potential applications in the food industries
Svoboda, K.
Brooker, J. D.
Zrustova, J.
PROCEEDINGS OF THE FIRST INTERNATIONAL SYMPOSIUM ON NATURAL PRESERVATIVES IN FOOD SYSTEMS, 2006, (709): : 35 - 43

← 1 2 3 4 5 →