INHIBITORY AND STIMULATORY EFFECTS OF CUMIN, OREGANO AND THEIR ESSENTIAL OILS ON GROWTH AND ACID PRODUCTION OF LACTOBACILLUS-PLANTARUM AND LEUCONOSTOC-MESENTEROIDES

被引：43

作者：

KIVANC, M

AKGUL, A

DOGAN, A

机构：

[1] UNIV ANKARA,FAC AGR,DEPT FOOD SCI & TECHNOL,ANKARA,TURKEY

[2] ANADOLU UNIV,FAC SCI,DEPT BIOL,ESKISEHIR,TURKEY

[3] ATUTARK UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,ERZURUM,TURKEY

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1991年 / 13卷 / 01期

关键词：

SPICE; ESSENTIAL OIL; LACTIC ACID BACTERIA; INHIBITORY EFFECT; STIMULATORY EFFECT;

D O I：

10.1016/0168-1605(91)90140-K

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Cumin at concentrations of 0.5, 1.0 and 2.0 % (w/w) stimulated growth and acid production of Lactobacillus plantarum and Leuconostoc mesenteroides in a liquid medium. Essential oil from cumin at high concentrations (300 and 600 ppm) inhibited growth and acid production of Lactobacillus plantarum. After a certain period, growth of Leuconostoc mesenteroides was observed at all concentrations (150, 300 and 600 ppm) and its acid production was stimulated at 600 ppm. Oregano and its essential oil at all concentrations inhibited growth of both cultures. Acid production by Lactobacillus plantarum was stimulated by oregano spice.

引用

页码：81 / 86

页数：6

共 12 条

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