Shallot (Allium ascalonicum L.) oil: Diallyl sulfide content and antimicrobial activity against food-borne pathogenic bacteria

被引：0
|
作者：
Rattanachaikunsopon, P. [1 ]
Phumkhachorn, P. [1 ]
机构：
[1] Ubon Ratchathani Univ, Dept Biol Sci, Warin Chamrap 34190, Ubon Ratchathan, Thailand
来源：
AFRICAN JOURNAL OF MICROBIOLOGY RESEARCH | 2009年 / 3卷 / 11期
关键词：
Antimicrobial activity; diallyl sulfide; shallot oil; UNITED-STATES; ONION; LEEK;
D O I：
暂无
中图分类号：
Q93 [微生物学];
学科分类号：
071005 ; 100705 ;
摘要：
Shallot (Allium ascalonicum L.) oil was studied for its major diallyl sulfide content and its antimicrobial activity against food-borne pathogenic bacteria including Bacillus cereus, Camplobacter jejuni, Escherichia coli O157:H7, Listeria monocytgenes, Salmonella enterica, Staphylococcus aureus, and Vibrio cholerae. The oil had a very low concentration of diallyl monosulfides (1.59%) in comparison with the other diallyl sulfides (24.66% for diallyl disulfide, 16.08% for diallyl trisulfide, and 10.88% for diallyl tetrasulfide). Shallot oil and all four major diallyl sulfides inhibited all of the test bacteria. Among them, E. coli O157:H7 and B. cereus was the most and the least sensitive strains, respectively. The oil had a bacteriocidal effect on C. jejuni, E. coli O157:H7, L. monocytgenes, S. aureus and V. cholerae but had a bacteriostatic effect on B. cereus and S. enterica.
引用
收藏
页码：747 / 750
页数：4
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