Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7592061 | Food Chemistry | 2015 | 8 Pages |
Abstract
The aim of this work was to investigate the modifications of cell membrane fatty acid composition and volatile molecule profiles of Listeria monocytogenes, Salmonella enteritidis, Escherichia coli, during growth in the presence of different sub-lethal concentrations of thyme and oregano essential oils as well as carvacrol, thymol, trans-2-hexenal and citral. The results evidenced that the tested molecules induced noticeable modifications of membrane fatty acid profiles and volatile compounds produced during the growth. Although specific differences in relation to the species considered were identified, the tested compounds induced a marked increase of some membrane associated fatty acids, particularly unsaturated fatty acids, trans-isomers, and specific released free fatty acids. These findings can contribute to the comprehension of the stress response mechanisms used by different pathogenic microorganisms often involved in food-borne diseases in relation to the exposure to sub-lethal concentrations of natural antimicrobials.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Lorenzo Siroli, Francesca Patrignani, Fausto Gardini, Rosalba Lanciotti,