INHIBITORY EFFECT OF OREGANO AND THYME ESSENTIAL OILS ON MOLDS AND FOODBORNE BACTERIA

被引：152

作者：

PASTER, N ^{[1
]}

JUVEN, BJ ^{[1
]}

SHAAYA, E ^{[1
]}

MENASHEROV, M ^{[1
]}

NITZAN, R ^{[1
]}

WEISSLOWICZ, H ^{[1
]}

RAVID, U ^{[1
]}

机构：

[1] AGR RES ORG,VOLCANI CTR,DEPT MED & SPICE CROPS,IL-50250 BET DAGAN,ISRAEL

来源：

LETTERS IN APPLIED MICROBIOLOGY | 1990年 / 11卷 / 01期

关键词：

D O I：

10.1111/j.1472-765X.1990.tb00130.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The essential oil of oregano (‘origanum oil’; thymol type oil from Origanum vulgare) inhibited completely the mycelial growth of Aspergillus niger and A. flaous at 400 μg/ml, while A. ochraceus was inhibited at 600 μg/ml. At 700 μg/ml, thyme oil inhibited the mycelial growth of A. flavus and A. niger but not that of A. ochraceus. Fungal spore germination was inhibited by 600 μg/ml of origanum oil and (with the exception of A. ochraceus) by 700 μg/ml of thyme oil. Under aerobic conditions, the essential oils of oregano (250 μg/ml) and thyme (350 μg/ml) inhibited to some extent the growth of Staphylococcus aureus and Salmonella typhimurium. Pseudomonas aeruginosa was not affected by either oregano or thyme oil at concentrations up to 500 μg/ml. The origanum oil was very effective against Campylohacter jejuni and Clostridiurn sporogenes and thyme oil was very effective against C. jejuni. The antagonistic effect of the two oils on Staph. aureus and Salm. typhimuriutn was greatly enhanced when those organisms were incubated in atmospheres of low oxygen tensions Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：33 / 37

页数：5

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