Chemical composition and antimicrobial effects of essential oils of Eucalyptus globulus, Myrtus communis and Satureja hortensis against Escherichia coli O157:H7 and Staphylococcus aureus in minced beef
In: Food Science and Technology International, Jg. 17 (2011-11-02), S. 505-515
Online
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Zugriff:
Essential oils (EOs) extracted by hydrodistillation from leaf parts of Algerian Eucalyptus globulus, Myrtus communis and Satureja hortensis were analyzed by gas chromatography/mass spectrometry (GC/MS). The main components of EOs obtained were γ-terpinene (94.48%), 1,8-cineole (46.98%) and carvacrol (46.10%), respectively, for E. globulus, M. communis and S. hortensis. The in vitro antimicrobial activity of the EOs was evaluated against Staphylococcus aureus CECT 4459 and Escherichia coli O157:H7 CECT 4267 using the agar diffusion technique. Results revealed that E. globulus and S. hortensis EOs had more antibacterial effects than that from M. communis. Minimal inhibitory concentrations (MIC) showed a range of 0.05–0.22% (volume by volume [v/v]). Sensitivity of gram-positive S. aureus was much higher than that of gram-negative E. coli. Plant EOs were added to minced beef (two-fold MIC value) at 0.10–0.44%, experimentally inoculated with the same pathogens at a level of 5 × 105 colony forming units (cfu)/g and stored at 5 ± 2 °C. Results showed that the EOs of E. globulus and S. hortensis had remarkable antibacterial properties, higher than that of M. communis, against S. aureus and E. coli. Indeed, a reduction of 5.8 log cfu/g (70.74% of reduction) was recorded after 7 days of storage for S. hortensis against E. coli. However, regarding S. aureus, both S. hortensis and E. globulus caused a highly significant ( p
Titel: |
Chemical composition and antimicrobial effects of essential oils of Eucalyptus globulus, Myrtus communis and Satureja hortensis against Escherichia coli O157:H7 and Staphylococcus aureus in minced beef
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Autor/in / Beteiligte Person: | Djenane, Djamel ; Yangüela, Javier ; Boussad, N. ; Amrouche, T. ; Boubrit, S. ; Roncalés, Pedro |
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Zeitschrift: | Food Science and Technology International, Jg. 17 (2011-11-02), S. 505-515 |
Veröffentlichung: | SAGE Publications, 2011 |
Medientyp: | unknown |
ISSN: | 1532-1738 (print) ; 1082-0132 (print) |
DOI: | 10.1177/1082013211398803 |
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