کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4363998 1301590 2008 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Application of Origanum majorana L. essential oil as an antimicrobial agent in sausage
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Application of Origanum majorana L. essential oil as an antimicrobial agent in sausage
چکیده انگلیسی

This work reports on the antimicrobial activity in fresh sausage of marjoram (Origanum majorana L.) essential oil against several species of bacteria. The in vitro minimum inhibitory concentration (MIC) was determined for 10 selected aerobic heterotrophic bacterial species. The antimicrobial activity of distinct concentrations of the essential oil based on the highest MIC value was tested in a food system comprising fresh sausage. Batch food samples were also inoculated with a fixed concentration of Escherichia coli and the time course of the product was evaluated with respect to the action of the different concentrations of essential oil. Results showed that addition of marjoram essential oil to fresh sausage exerted a bacteriostatic effect at oil concentrations lower than the MIC, while a bactericidal effect was observed at higher oil concentrations which also caused alterations in the taste of the product.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Microbiology - Volume 25, Issue 1, February 2008, Pages 207–211
نویسندگان
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