Natural preservatives of plant origin - antimicrobial action against food spoilage microorganisms in vitro and in foodstuffs
The in vitro antibacterial and antifungal effect of plant-derived compounds; berry juices, berry extracts and essential oils (EOs); were investigated on selected food-spoilage microorganisms. All compounds showed antimicrobial properties to various extents. In contrast to the insensitivity of yeast...
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| Dokumentumtípus: | Cikk |
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Szegedi Tudományegyetem Mezőgazdasági Kar
Szeged
2011
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| Sorozat: | Agrár- és vidékfejlesztési szemle
6 No. 1 |
| Kulcsszavak: | Mikrobiológia, Illóolajok - kémia, Antimikrobiális anyagok, Növénykémia - természetes anyagok |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/76140 |
| Tartalmi kivonat: | The in vitro antibacterial and antifungal effect of plant-derived compounds; berry juices, berry extracts and essential oils (EOs); were investigated on selected food-spoilage microorganisms. All compounds showed antimicrobial properties to various extents. In contrast to the insensitivity of yeast against berry juices and extracts, the Gram positive bacteria B. cereus and B. subtilis proved to be more sensitive to these agents than to EOs. The EO from tarragon showed the best antibacterial and antifungal effect, inhibiting the growth each investigated species. The combination of wild thyme and tarragon EO led to antagonism in the case of S. cerevisiae and B. subtilis whereas the combination of black currant and yarrow EO resulted in additive effect. All other combinations of the investigated EOs or the EO – bog bilberry combinations showed indifference. The EO of Chinese red pine had no effect on the growth of S. cerevisiae in apple juice while the EO of Ribes nigrum led to a two-stage growth of the yeast. The investigated plant compounds are potential natural food preservatives. |
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| Terjedelem/Fizikai jellemzők: | 392-397 |
| ISSN: | 1788-5345 |