INHIBITION OF GROWTH AND GERMINATION OF C-BOTULINUM 33A, 40B, AND 1623E BY ESSENTIAL OIL OF SPICES

被引：37

作者：

ISMAIEL, A ^{[1
]}

PIERSON, MD ^{[1
]}

机构：

[1] VIRGINIA POLYTECH INST & STATE UNIV, DEPT FOOD SCI & TECHNOL, BLACKSBURG, VA 24061 USA

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03598.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Effects of clove, thyme, black pepper, pimenta, origanum, garlic, onion, and cinnamon oils on growth and germination of Clostridium botulinum types 33A, 40B, and 1623E were studied. At 200 ppm, ail oils highly inhibited growth of C. botulinum 33A, 40B, and 1623E. At 10 ppm, inhibitory activity of most oils diminished. By activity on C. botulinum growth, oils could be divided into three categories: (1) very active: cinnamon, origanum, and clove; (2) active: pimenta, and thyme; (3) least active: garlic, onion, and black pepper. Effectiveness on germination was quite different. At 150 and 200 ppm all oils totally prevented germination. At 10 ppm garlic and onion showed higher activity than the others. Spores of 33A were more sensitive than 40B and 1623E. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1676 / 1678

页数：3

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