Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms
Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms
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DOI：
10.1016/s0168-1605(97)00070-6
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发表时间：
1997-07-22
影响因子：
5.4
通讯作者：
Begin, A
中科院分区：
文献类型：
--
作者：
Ouattara, B;Simard, RE;Begin, A
研究了选定的脂肪酸和精油对参与肉类腐败的两种革兰氏阴性菌（荧光假单胞菌和液化沙雷氏菌）和四种革兰氏阳性菌（热球丝菌、鱼肉杆菌、弯曲乳杆菌和清酒乳杆菌）的抗菌活性。将不同量的每种防腐剂添加到脑心浸液或 MRS（deMan、Rogosa 和 Sharpe）琼脂中，并确定每种生物体的最低抑制浓度。通过气液色谱分析精油，以确定香料中常见的选定成分的浓度。 B.thermosphaacta、P.florescens和S.liquefaciens不受脂肪酸的影响，并且在暴露24小时后一般克服了精油的抑制作用。脂肪酸中，月桂酸和棕榈油酸的抑制效果最大，最低抑制浓度为250～500μ/ml，而肉豆蔻酸、棕榈酸、硬脂酸和油酸则完全无效。对于精油来说，丁香、肉桂、多椒和迷迭香被发现是最活跃的。这些油的 1/100 稀释液抑制了六种测试生物中的至少五种。人们发现精油的抑制作用与丁子香酚和肉桂醛的存在之间存在关系。 (C) 1997 Elsevier Science B.V.
The antibacterial activity of selected fatty acids and essential oils was examined against two gram-negative (Pseudomonas fluorescens and Serratia liquefaciens), and four gram-positive (Brochothrix thermosphacta, Carnobacterium piscicola, Lactobacillus curvatus, and Lactobacillus sake) bacteria involved in meat spoilage. Various amounts of each preservative were added to brain heart infusion or MRS (deMan, Rogosa and Sharpe) agars, and the minimum inhibitory concentration was determined for each organism. Essential oils were analysed by gas-liquid chromatography to determine the concentration of selected components commonly found in spices. B. thermosphacta, P. fluorescens and S. liquefaciens were not affected by fatty acids, and generally overcame the inhibitory effect of essential oils after 24 h of exposure. Among the fatty acids, lauric and palmitoleic acids exhibited the greatest inhibitory effect with minimum inhibitory concentrations of 250 to 500 mu/ml, while myristic, palmitic, stearic and oleic acids were completely ineffective. For essential oils, clove, cinnamon, pimento, and rosemary were found to be the most active. The 1/100 dilution of those oils inhibited at least five of the six tested organisms. A relationship was found between the inhibitory effect of essential oils and the presence of eugenol and cinnamaldehyde. (C) 1997 Elsevier Science B.V.