Antimicrobial properties of some essential oils against some pathogenic microorganisms

被引：87

作者：

Celikel, Nazan ^{[1
]}

Kavas, Goekhan ^{[1
]}

机构：

[1] Ege Univ, Fac Agr, Dept Dairy Technol, TR-35100 Izmir, Turkey

来源：

CZECH JOURNAL OF FOOD SCIENCES | 2008年 / 26卷 / 03期

关键词：

essential oils; antimicrobial activity; pathogens; milk;

D O I：

10.17221/1603-CJFS

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

Investigations were carried out to assess the efficiency of five plant essential oils: thyme, myrtle, laurel, sage, and orange oils as natural food preservatives. The effect of the plant essential oils against Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Candida albicans at concentrations of 5-20 mu l/disk (diameter 6 mm) and 0.5-3% (v/v) was studied in agar diffusion test medium and milk medium. The essential oils of these extracts exhibited markedly antibacterial and bacteriostatic activity, with thyme showing the highest inhibition and orange the lowest. However, with thyme extract, high inhibitory activity was observed for all tested concentrations, L. monocytogenes showed less sensitivity towards essential oil extracts.

引用

页码：174 / 181

页数：8

共 42 条

[1]

[Anonymous], 2002, World Health Report, 2002: Reducing risks, promoting healthy life

[2]

ANTIMICROBIAL ACTIVITY OF SOME PLANT ESSENTIAL OILS AGAINST LISTERIA-MONOCYTOGENES [J].