In this research, the chemical composition and biological properties of Tunisian Myrtus communis (McEO) flowers were investigated. The antibacterial effect of McEO toward some bacteria was assessed, alone and in combination with nisin. The major components of McEO were α‐pinene, 1,8‐cineol, limonene, and linalool. McEO exhibited cytotoxicity toward HepG2 and MCF‐7 cell lines. The microbiological data showed that Gram‐positive bacteria were more susceptible to McEO. McEO had a bactericidal effect against L. monocytogenes. McEO is able to prevent lipid oxidation, microbial development at noncytotoxic concentrations, when used alone or in combination with nisin. It can improve sensory attributes within acceptable limits and improve the conservation of shelf life of minced beef meat during the 4°C storage period. The most potent preservative effect was obtained with the mixture: 0.8% McEO with 500 IU/g of nisin. This combination may be a good alternative for the development of natural preservatives.

中文翻译：

---

评估桃金娘花精油作为有效天然防腐剂对冷藏中切碎的牛肉中李斯特菌单核细胞增生李斯特菌生长的潜力和安全性。

在这项研究中，化学组成和突尼斯的生物学性质香桃木（了Mc EO）的花进行了研究。单独或与乳链菌肽联用评估了Mc EO对某些细菌的抗菌作用。Mc EO的主要成分是α-pine烯，1,8-cineol，柠檬烯和芳樟醇。Mc EO对HepG2和MCF-7细胞系表现出细胞毒性。微生物学数据表明，革兰氏阳性细菌对Mc EO更敏感。Mc EO对单核细胞增生李斯特菌具有杀菌作用。麦克当单独使用或与乳链菌肽结合使用时，EO能够在非细胞毒性浓度下防止脂质氧化和微生物发育。它可以在4％C的储存时间内将感官属性提高到可接受的范围内，并改善牛肉末的保质期。使用以下混合物可获得最有效的防腐效果：0.8％Mc EO和500 IU / g乳链菌肽。这种组合可能是开发天然防腐剂的好选择。