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Synergistic antimicrobial activity of oregano and thyme thymol essential oils against Leuconostoc citreum in a laboratory medium and tomato juice.
Food Microbiology ( IF 5.3 ) Pub Date : 2020-03-27 , DOI: 10.1016/j.fm.2020.103489
Sohyun Lee 1 , Hoikyung Kim 2 , Larry R Beuchat 3 , Yoonsook Kim 4 , Jee-Hoon Ryu 1
Affiliation  

This study was done to identify combinations of essential oils (EOs) that elicit synergistic antimicrobial effects against Leuconostoc citreum, a spoilage bacterium in vegetable and fruit juices. Twenty-four EOs were tested for antimicrobial activity against L. citreum using an agar well diffusion assay. Ten EOs showed relatively strong antimicrobial activity. Among those, cinnamon bark, oregano, and thyme thymol EOs showed the strongest activity (minimal inhibitory concentration = 1.25 μL/mL). It was confirmed that a combination of oregano and thyme thymol EOs had a synergistic antimicrobial activity (fractional inhibitory concentration index = 0.3750) using a checkerboard assay. This combination also had a synergistic antimicrobial activity against L. citreum in tomato juice. An initial population of L. citreum in tomato juice (5.3 log CFU/mL) increased to ≥ 8.6 log CFU/mL within 48 h at 15 °C and 24 h at 25 °C. Populations reached 6.8-7.2 log CFU/mL in tomato juice containing either 0.156 mL/mL oregano or thyme thymol. However, in the presence of both EOs (0.156 μL/mL in total), populations of L. citreum were significantly lower (5.7-6.5 log CFU/mL) (P ≤ 0.05). Findings will be useful when developing non-thermal food preservation technologies to increase the shelf-life of juices and other foods not containing synthetic preservatives.

中文翻译:

牛至和百里香百里酚百里香精油在实验室培养基和番茄汁中对柑桔类柠檬酸的协同抗菌活性。

进行这项研究的目的是确定对蔬菜和果汁中变质细菌柠檬亮丙酸杆菌有协同抗菌作用的精油(EOs)组合。使用琼脂孔扩散测定法测试了二十四个EO对柠檬酸乳杆菌的抗菌活性。十个EOs表现出较强的抗菌活性。其中,肉桂皮,牛至和百里香百里香酚EOs表现出最强的活性(最低抑菌浓度= 1.25μL/ mL)。使用棋盘分析法证实牛至和百里香百里香酚EO的组合具有协同的抗菌活性(抑制分数浓度指数= 0.3750)。该组合还对番茄汁中的柠檬乳杆菌具有协同的抗微生物活性。番茄汁中最初的柠檬乳酸杆菌种群(5。3 log CFU / mL)在15°C的48 h和25°C的24 h内增加到≥8.6 log CFU / mL。含有0.156 mL / mL牛至或百里香百里酚的番茄汁中种群达到6.8-7.2 log CFU / mL。但是,在两个EO均存在(总计0.156μL/ mL)的情况下,柠檬酸乳杆菌的种群显着降低(5.7-6.5 log CFU / mL)(P≤0.05)。在开发非热食品保鲜技术以延长果汁和其他不含合成防腐剂的食品的货架期时,这些发现将非常有用。
更新日期:2020-03-27
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