Investigation of the antimicrobial effect of black cumin seed oil using staphylococcus aureus strains
As customer awareness grows, there is an increasing consumer demand for minimally processed food products containing reduced amounts of additives. In order to preserve the safety and stability of foodstuffs, the use of preservatives is necessary in most cases, but their amounts can be reduced or the...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
WESSLING Nemzetközi Kutató és Oktató Központ Közhasznú Nonprofit Kft.
Budapest
2017
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| Sorozat: | Élelmiszervizsgálati közlemények
63 No. 3 |
| Kulcsszavak: | Feketeköménymag-olaj, Élelmiszerbiztonság, Mikrobiológia, Élelmiszervizsgálat |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/79167 |
| Tartalmi kivonat: | As customer awareness grows, there is an increasing consumer demand for minimally processed food products containing reduced amounts of additives. In order to preserve the safety and stability of foodstuffs, the use of preservatives is necessary in most cases, but their amounts can be reduced or they can be replaced by using alternative preservatives. There are numerous research findings in the scientific literature that support the antimicrobial effect, oxidative stability and scavenger abilities of black cumin seed oil. These properties, combined with its beneficial physiological effects, make it particularly suitable for use as a natural preservative. The goal of this work was to investigate the antimicrobial effect of black cumin seed oil in the case of Staphylococcus aureus, a pathogen relevant from a food safety point of view. In order to be able to map the mode of action more accurately, we worked with erythromycin, and to test the suitability of the oil in a combined preservation process, it was combined with organic acids. |
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| Terjedelem/Fizikai jellemzők: | 1642-1645 |
| ISSN: | 0422-9576 |