Solid- and vapor-phase antimicrobial activities of six essential oils:: Susceptibility of selected foodborne bacterial and fungal strains
Solid- and vapor-phase antimicrobial activities of six essential oils:: Susceptibility of selected foodborne bacterial and fungal strains
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DOI：
10.1021/jf050709v
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发表时间：
2005-08-24
影响因子：
6.1
通讯作者：
Nerín, C
中科院分区：
文献类型：
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作者：
López, P;Sánchez, C;Nerín, C
在两种类型的接触试验（固体和蒸汽扩散）中，在一定浓度范围内评价肉桂（肉桂）、丁香（丁香）、罗勒（罗勒）、迷迭香（迷迭香）、莳萝（茴香）和姜（姜）的精油（EO）的抗微生物活性。针对4种革兰氏阳性菌（金黄色葡萄球菌、蜡样芽孢杆菌、粪肠球菌和单核细胞增生李斯特菌）、4种革兰氏阴性菌（大肠埃希菌、小肠结肠炎耶尔森菌、猪霍乱沙门氏菌和铜绿假单胞菌）和3种真菌（酵母菌、白色念珠菌和2种霉菌、岛青霉菌和黄曲霉菌）的阵列检测EO。这项工作的基本原理是测试通过使用天然化合物创造保护气氛的可能性，这些化合物可以延长包装食品的保质期，同时最大限度地减少感官变化。在固体扩散试验中，肉桂和肉桂的抑制作用最强（且非常相似），其次是罗勒和迷迭香，莳萝和生姜的抑制作用最弱。真菌是最敏感的微生物，其次是革兰氏阳性细菌菌株。革兰氏阴性菌铜绿假单胞菌的抑制作用最小。使用圆盘挥发法测定由EO产生的气氛的组成及其最小抑制浓度（MIC），其中未观察到来自迷迭香或罗勒的抑制。肉桂和肉桂，再一次，对每种微生物都给出了类似的结果。一般来说，MIC（真菌）
The antimicrobial activity of essential oils (EOs) of cinnamon (Cinnamon zeylanicum), clove (Syzygium aromaticum), basil (Ocimum basillicum), rosemary (Rosmarinus officinalis), dill (Anethum graveolens), and ginger (Zingiber officinalis) was evaluated over a range of concentrations in two types of contact tests (solid and vapor diffusion). The EOs were tested against an array of four Gram-positive bacteria (Staphylococcus aureus, Bacillus cereus, Enterococcus faecalis, and Listeria monocytogenes), four Gram-negative bacteria (Escherichia coli, Yersinia enterocolitica, Salmonella choleraesuis, and Pseudomonas aeruginosa), and three fungi (a yeast, Candida albicans, and two molds, Penicillium islandicum and Aspergillus flavus). The rationale for this work was to test the possibility of creating a protective atmosphere by using natural compounds that could extend the shelf life of packaged foodstuffs while minimizing organoleptic alterations. In the solid diffusion tests, cinnamon and clove gave the strongest (and very similar) inhibition, followed by basil and rosemary, with dill and ginger giving the weakest inhibition. The fungi were the most sensitive microorganisms, followed by the Gram-positive bacterial strains. The Gram-negative strain P. aeruginosa was the least inhibited. The composition of the atmosphere generated by the EOs, and their minimum inhibitory concentrations (MICs), were determined using a disk volatilization method, in which no inhibition from rosemary or basil was observed. Cinnamon and clove, once again, gave similar results for every microorganism. As a general rule, MIC (fungi)