کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6394082 1330460 2012 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
In vitro control of multiplication of some food-associated bacteria by thyme, rosemary and sage isolates
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
In vitro control of multiplication of some food-associated bacteria by thyme, rosemary and sage isolates
چکیده انگلیسی

Antibacterial activity of thyme, rosemary and sage isolates obtained by supercritical fluid extraction and hydrodistillation was investigated on Geobacillus stearotermophillus, Bacillus cereus, Bacillus subtilis var. niger, Enterococcus faecium, Salmonella enteritidis and Escherichia coli strains. Bacillus species were the most susceptible to all tested isolates. The thyme isolates showed the strongest antibacterial activity against tested bacteria with MIC values of 40-640 μg/ml, followed by rosemary (MIC = 320-1280 μg/ml) and sage (MIC = 160-2560 μg/ml) isolates. Therefore, the antibacterial activity of the most abundant components found in the thyme isolates, thymol, p-cymene and their mixture was investigated as well. The thyme isolates, especially supercritical extract, showed stronger antibacterial activity against Bacillus strains compared to the single components and their mixture, which indicated synergetic effect of the other components. Results of this study indicated thyme as a valuable source of natural antibacterial agents and supercritical fluid extraction as an efficient isolation method.

► Thyme is indicated as valuable raw material for production of antibacterial agents. ► Thyme isolates showed stronger antibacterial activity than sage/rosemary ones. ► Thyme isolates are indicated as effective against Gram (−) bacteria. ► SFE was indicated as an efficient technique for production of antibacterial agents.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 25, Issue 1, May 2012, Pages 110-116
نویسندگان
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