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.
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页码：641 / 648
页数：8
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