Effect of Satureja thymbra Essential Oil on Growth–No Growth Interfaces of Listeria monocytogenes Scott A and Salmonella Enteritidis PT4, at Various Temperatures, pH, and Water Activities

2011 ◽  
Vol 74 (1) ◽  
pp. 45-54 ◽  
Author(s):  
I. S. BOZIARIS ◽  
N. G. CHORIANOPOULOS ◽  
S. A. HAROUTOUNIAN ◽  
G.-J. E. NYCHAS
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Salmonella Enteritidis ◽  
Polynomial Regression ◽  
Salt Content ◽  
Food Preservation ◽  
Growth Initiation ◽  
Satureja Thymbra ◽  
Effect On Growth

Antimicrobial efficacy of Satureja thymbra essential oil against Listeria monocytogenes Scott A and Salmonella ser. Enteritidis PT4 was evaluated in vitro by modeling the growth boundaries at various temperatures, pH, and NaCl concentrations. Growth–no growth (turbidity) data were modeled by logistic polynomial regression. The concordance indices and the Hosmer–Lemeshow statistics of both logistic models indicated a good fit to the observed data. Salmonella Enteritidis was more sensitive at increasing salt content as compared with L. monocytogenes. On the other hand, pH changes had greater effect on growth initiation of L. monocytogenes than they had on growth initiation of Salmonella Enteritidis. Presence of essential oil up to 0.06% (vol/vol) had no or little effect on growth initiation of both microorganisms tested, while the concentration of 0.1% (vol/vol) essential oil exhibited great inhibition on growth initiation, especially when it was combined with increased salt content and low temperatures. The antimicrobial potency of S. thymbra essential oil was more pronounced when multiple hurdles were applied. Modeling the growth boundaries offers a useful tool to food microbiologists for assessing the antimicrobial activity in a range of food preservation conditions as compared with the conventional MIC determination.

Combined application of phenolic acids and essential oil components against Salmonella Enteritidis and Listeria monocytogenes in vitro and in ready-to-eat cooked ham

LWT ◽  
2021 ◽  
pp. 111881
Author(s):  
Jessica Audrey Feijó Corrêa ◽  
João Vitor Garcia dos Santos ◽  
Alberto Gonçalves Evangelista ◽  
Anne Caroline Schoch Marques Pinto ◽  
Renata Ernlund Freitas de Macedo ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Phenolic Acids ◽  
Salmonella Enteritidis ◽  
Combined Application ◽  
Cooked Ham ◽  
Oil Components

scholarly journals Cymbopogon citratus Essential Oil: Its Application as an Antimicrobial Agent in Food Preservation

Agronomy ◽  
2022 ◽  
Vol 12 (1) ◽  
pp. 155
Author(s):  
Veronika Valková ◽  
Hana Ďúranová ◽  
Lucia Galovičová ◽  
Petra Borotová ◽  
Nenad L. Vukovic ◽  
...  
Keyword(s):  
Essential Oil ◽  
Antimicrobial Agent ◽  
Pseudomonas Fluorescens ◽  
Salmonella Enteritidis ◽  
Inhibition Zone ◽  
Food Preservation ◽  
Penicillium Expansum ◽  
Cymbopogon Citratus

Antimicrobial in vitro and in situ efficacies of Cymbopogon citratus essential oil (lemongrass, LGEO) against 17 spoilage microorganisms (bacteria, yeasts and fungi) were evaluated. Additionally, its chemical composition, and antioxidant and antibiofilm activities were investigated. The LGEO exhibited a strong antioxidant activity (84.0 ± 0.1%), and its main constituents were citral (61.5%), geraniol (6.6%) and 1,8-cineole (6.4%). An in vitro antimicrobial evaluation revealed the lowest inhibition zone (1.00 ± 0.00 mm) in Pseudomonas fluorescens, and the highest inhibition zone (18.00 ± 2.46 mm) in Candida krusei. The values for the minimal inhibitory concentration were determined to be the lowest for Salmonella enteritidis and the highest for C. albicans. Furthermore, the concentration of ≥250 µL/L of LGEO suppressed the growth of Penicillium aurantiogriseum, Penicillium expansum, Penicillium chrysogenum and Penicillium italicum. The changes in the molecular structure of the biofilms produced by Pseudomonas fluorescens and Salmonella enteritidis, after their treatment with LGEO, confirmed its action on both biofilm-forming bacteria. Moreover, an in situ antimicrobial activity evaluation displayed the most effective inhibitory effectiveness of LGEO against Micrococcus luteus, Serratia marcescens (250 µL/L) and Penicillium expansum (125, 250 and 500 µL/L) growing on a carrot. Our results suggest that LGEO, as a promising natural antimicrobial agent, can be applied in the innovative packaging of bakery products and different types of vegetables, which combines commonly used packing materials with the addition of LGEO.

Antibacterial and antibiofilm activity of essential oil of clove against Listeria monocytogenes and Salmonella Enteritidis

2021 ◽  
pp. 108201322110132
Author(s):  
Mariem Somrani ◽  
Hajer Debbabi ◽  
Alfredo Palop
Keyword(s):  
Cell Adhesion ◽  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Salmonella Enteritidis ◽  
Bioactive Compound ◽  
Gas Chromatography Mass Spectrometry ◽  
Antibiofilm Activity ◽  
Disk Diffusion Assay ◽  
Clove Essential Oil ◽  
Potential Strategy

The antibacterial and antibiofilm activity of essential oil of clove against Listeria monocytogenes and Salmonella Enteritidis were investigated. The chemical composition of the oil was characterized by gas chromatography–mass spectrometry. Stock solution of the essential oil of clove was prepared in 95% (v/v) ethanol (EOC). The antibacterial assays were performed by disk diffusion assay and minimal inhibitory concentration (MIC). The biomass of adhered cells and preformed biofilms after incubation with different concentrations of EOC was assessed by crystal violet. Eugenol was the major bioactive compound of clove essential oil, accounting for 78.85% of the total composition. The MIC values for L. monocytogenes and S. Enteritidis were 0.05 mg/ml and 0.1 mg/ml, respectively. The initial cell adhesion at MIC was inhibited by 61.8% for L. monocytogenes and 49.8% for S. Enteritidis. However, the effect of EOC was less marked on biofilm eradication than on cell adhesion. At MIC and within 1 hour of incubation with the EOC, the preformed biofilms were reduced by 30.2% and 20.3% for L. monocytogenes and S. Enteritidis, respectively. These results suggest that sanitizers based on clove essential oil could be a potential strategy to control biofilms in food-related environments.

POTENCIAL ANTIBACTERIANO IN VITRO E TOXICOLÓGICO IN VIVO DAS FOLHAS DO JAMBO VERMELHO (Syzygium malaccensis, Myrtaceae) FRENTE A ZEBRAFISH (D. rerio) ADULTO

2021 ◽  
Author(s):  
Fernando E. T. Cunha ◽  
Maria I. C. Ferreira ◽  
Rafael S. Cruz ◽  
Maria J. G. Ferreira ◽  
Clarissa M. Aquino ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Danio Rerio ◽  
Salmonella Enteritidis

Este trabalho reporta o potencial antibacteriano in vitro e toxicológico in vivo das folhas do jambo (Syzygium malaccense) frente a zebrafish (Danio rerio) adulto (ZFa). As folhas de jambo foram submetidas a desidratação (35 ± 2°C) por 24 horas, trituração e posterior extração de metabólitos por decocção, infusão e maceração com água destilada. Os extratos obtidos foram liofilizados e submetidos a análise de atividade antibacteriana in vitro frente a Gram-negativas (Escherichia coli ATCC 25922, Salmonella Enteritidis IAL 1132) e Gram-positivas (Listeria monocytogenes ATCC 19115 e Staphylococcus aureus ATCC 27664), bem como ao potencial toxicológico in vivo frente ao ZFa. O extrato obtido por infusão se mostrou mais promissor, pois apresentou concentração mínima bactericida (CMB) e concentração mínima inibitória (CMI) com maior potencial frente às gram- positivas (CMB - 6,25 e CMI - 6,25 mg/ml), bem como às gram-negativas (CMB - 25,0 e 3,125 e CMI - 3,125 mg/ml). Todos os extratos testados não se mostraram tóxicos frente ao zebrafish adulto e não alteraram o sistema locomotor dos mesmos. Desta forma, conclui-se que o extrato aquoso das folhas do jambo vermelho (Syzygium malaccense) obtido por infusão é seguro e pode ser utilizado como conservante natural com maior ação antibacteriana. Este trabalho nos conduz a novos estudos de isolamento e caracterização de princípios bioativos.

scholarly journals Antimicrobial activity of resveratrol and grape pomace extract

10.5219/1054 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 363-368 ◽  
Author(s):  
Simona Kunová ◽  
Soňa Felsöciová ◽  
Eva Tvrdá ◽  
Eva Ivanišová ◽  
Atilla Kántor ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Salmonella Enteritidis ◽  
Food Preservation ◽  
Grape Pomace ◽  
Bacterial Strains ◽  
Red Grape ◽  
Red Variety ◽  
Antimicrobial Assay ◽  
Alternative Drugs

Resveratrol is commonly found in food and drinks, including red wine and grapes. Grape extracts have a potent antimicrobial activity in vitro. The antimicrobial activity of plant extracts is the base of their potential application in food preservation agents, pharmaceuticals, cosmetics, alternative drugs and natural therapies. The aim of our study was to evaluate the antimicrobial activity of resveratrol and Blue Frankish pomace extract against Grampositive and Gramnegative bacteria as well as yeasts from the genus Candida. Six bacterial strains (three Grampositive bacteria Staphylococcus aureus CCM 2461, Enterococcus faecalis CCM 4224 and Listeria monocytogenes CCM 4699; three Gramnegative bacteria Escherichia coli CCM 3988, Pseudomonas aeruginosa CCM 1959 and Salmonella enteritidis subsp. enteritidis CCM 4420) and three yeast strains (Candida albicans CCM 8186, Candida krusei CCM 8271 and Candida tropicalis CCM 8223) were evaluated using the antimicrobial assay. Pure resveratrol and grape pomace extracts of red variety Blue Frankish were used. Our results show that resveratrol and red grape pomace extract have a very good antimicrobial activity against Grampositive bacteria when compared with Gramnegative bacteria and yeasts.

scholarly journals In vitro evaluation of bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated during traditional Sicilian cheese making

2016 ◽  
Vol 5 (1) ◽  
Author(s):  
Giusi Macaluso ◽  
Gerlando Fiorenza ◽  
Raimondo Gaglio ◽  
Isabella Mancuso ◽  
Maria Luisa Scatassa
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Salmonella Enteritidis ◽  
Raw Milk ◽  
Starter Cultures ◽  
Proteinase K ◽  
Alternative Methods ◽  
Diffusion Assay

Bacteriocins are antimicrobial proteins produced by bacteria that inhibit with a bactericidal or bacteriostatic mode of action, the growth of other bacteria. Many lactic acid bacteria (LAB) produce a high diversity of different bacteriocins. Bacteriocinogenic LAB are generally recognized as safe (GRAS) and useful to control the frequent development of pathogens and spoilage microorganisms; for this reason they are commonly used as starter cultures in food fermentations. In this study, the authors describe the results of a screening on 699 LAB isolated from wooden vat surfaces, raw milk and traditional Sicilian cheeses, for the production of bacteriocin-like inhibitory substances (BLIS), by comparing two alternative methods. The antagonistic activity of LAB and its proteinaceous nature were evaluated using the <em>spot on the lawn</em> and the <em>well-diffusion assay</em> and the sensitivity to proteolytic (proteinase K, protease B and trypsin), amylolytic (α-amylase) and lipolytic (lipase) enzymes. The indicator strains used were: <em>Listeria monocytogenes</em>, <em>Staphylococcus aureus</em>, <em>E. coli</em>, <em>Salmonella enteritidis</em>. A total of 223 strains (belonged to the species <em>Enterococcus</em> spp., <em>Lactobacillus</em> spp., <em>Pediococcus</em> spp., <em>Streptococcus</em> spp., <em>Leuconostoc</em> spp. and <em>Lactococcus lactis</em>) were found to inhibit the growth of <em>Listeria monocytogenes</em> by using the <em>spot on the lawn</em> method; only 37 of these were confirmed by using the well-diffusion assay. The direct addition of bacteriocin-producing cultures into dairy products can be a more practical and economic option for the improvement of the safety and quality of the final product.

scholarly journals Antimicrobial and aromatic edible coating on fresh-cut pineapple preservation

2014 ◽  
Vol 44 (6) ◽  
pp. 1119-1125 ◽  
Author(s):  
Raphaela Gabri Bitencourt ◽  
Arícia Mara Melo Possas ◽  
Geany Peruch Camilloto ◽  
Renato Souza Cruz ◽  
Caio Gomide Otoni ◽  
...  
Keyword(s):  
Essential Oil ◽  
Salmonella Enteritidis ◽  
Storage Time ◽  
Titratable Acidity ◽  
Edible Coating ◽  
Soluble Solids ◽  
Psychrotrophic Bacteria ◽  
Antimicrobial Efficiency ◽  
Fresh Cut

The present research aimed to develop an edible coating incorporated with mint essential oil, evaluate its effectiveness in inhibiting in vitro microbial development, and improve both quality and shelf-life of fresh-cut pineapple. Mint essential oil-containing edible coatings showed in vitro antimicrobial efficiency against Escherichia coli and Salmonella Enteritidis. Titratable acidity, pH, and texture were not affected (P>0.05) by coating or storage time. Mass loss was not higher than 1.0% after the 6th day of storage. No effect of storage time and coating on total soluble solids was observed. Mint essential oil-containing coatings inhibited the growth of yeasts and molds in fresh-cut pineapple. Compared to uncoated and control-coated samples, mint essential oil-containing coatings lessened psychrotrophic bacteria counts throughout storage. Counts of thermotolerant coliforms were not higher than 3.0MPN·g-1 in all treatments, whereas no Salmonella sp. was detected during the 6-day storage. Mint essential oil provided a strong flavor to the fruit, as shown by sensory evaluations.

Characterization of Mexican Coriander (Eryngium foetidum) Essential Oil and Its Inactivation of Listeria monocytogenes In Vitro and during Mild Thermal Pasteurization of Pineapple Juice

2014 ◽  
Vol 77 (3) ◽  
pp. 435-443 ◽  
Author(s):  
JEAN J. ESSIA NGANG ◽  
MAXIMILIENNE A. NYEGUE ◽  
FOE C. NDOYE ◽  
ALEX D. TCHUENCHIEU KAMGAIN ◽  
SYLVAIN L. SADO KAMDEM ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Thermal Inactivation ◽  
Inactivation Kinetics ◽  
Pineapple Juice ◽  
Log Reduction ◽  
Eryngium Foetidum ◽  
Time Required

The aim of this work was to characterize the essential oil (EO) of Eryngium foetidum (EfEO) and assess its activity toward Listeria monocytogenes in broth and during thermal inactivation of the pathogen in pineapple juice. In this respect, EfEO was chemically characterized, and its antilisteria potential in broth as a function of pH, cell load, and EfEO concentration was assessed through a central composite design. Furthermore, the inactivation kinetics of L. monocytogenes in the juice were assessed by combining EfEO and low pasteurization temperatures. A total of 81 compounds were identified from EfEO. The reduction of pH and cell load increased EO activity. The use of only 15 ppm of EfEO during pasteurization of pineapple juice at 60°C reduced the time required for a 4-log reduction in L. monocytogenes CFU/ml by 74.9% (i.e., from 8.5 to 2.1 min) compared with treatment without EfEO. It could be concluded that EfEO activity toward L. monocytogenes increases with the reduction of pH and that it can be used at sublethal concentrations in combination with low temperatures in pineapple juice pasteurization. This study demonstrates that EO-assisted pasteurization is a promising strategy for the reduction of thermal impact during juice production. EfEO is easily available and compatible with many juices and is thus promising for industrial application.

Chemical composition and biological activity of the essential oil from Thymus lanceolatus

2016 ◽  
Vol 71 (5-6) ◽  
pp. 155-163 ◽  
Author(s):  
Abdelmounaim Khadir ◽  
Mansour Sobeh ◽  
Haidy A. Gad ◽  
Fethi Benbelaid ◽  
Mourad Bendahou ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
In Vitro Cytotoxicity ◽  
Food Preservation ◽  
Diffusion Method ◽  
Gram Positive Bacteria ◽  
Major Class ◽  
Prevention Methods ◽  
Mic Value

Abstract Thymus lanceolatus is a rare species, which grows wild in Algeria and Tunis. It is used traditionally as a drink and to flavor and preserve meat and poultry. The composition of the essential oil was determined by GLC/FID and GLC/MS. Forty-nine components were identified and quantified, accounting for 96.75% of the total detected components in the oil. The oxygenated monoterpenes (74.85%) constitute the major class of volatile secondary metabolites in the oil. Thymol was the most abundant constituent (69.61%) followed by γ-terpinene (8.38%). The antioxidant activity was evaluated using both diphenylpicrylhydrazyl (DPPH˙) reduction and 2-deoxyribose (2-DR) degradation prevention methods. The oil showed a very potent antioxidant activity with IC50 values of 0.20 ± 0.07 and 4.96 ± 0.39 μg/mL for the DPPH˙ and 2-DR methods, respectively. The antimicrobial activity of the oil was assessed using the agar diffusion method, and the in vitro cytotoxicity on five different cancer cells was examined using the MTT assay. The oil revealed promising inhibitory activity against Gram positive bacteria, especially Bacillus subtilis and Streptococcus pyogenes with an MIC value of 62.5 μg/mL. Additionally, the highest cytotoxic activity was observed against the HL-60 cells with an IC50 of 113.5 μg/mL. These results validate some of their traditional uses in food preservation.

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