Antibacterial effect of essential oils and interaction with food components

作者：Tserennadmid Rentsenkhand^*; Tako Miklos; Galgoczy Laszlo; Papp Tamas; Vagvoelgyi Csaba; Gero Laszlo; Krisch Judit

来源：Central European Journal of Biology, 2010, 5(5): 641-648.

DOI：10.2478/s11535-010-0058-5

• Essential oils
• Food ingredients
• Growth rate
• Lag phase

The antibacterial effect of essential oils (EOs) derived from Citrus lemon, Juniperus communis, Origanum majorana, and Salvia sclarea, was investigated either alone or in combination, on 2 food related bacteria (Bacillus cereus and Escherichia coli). The influence of food ingredients - hydrolyzed proteins originating from animal and plant (meat extract and soy peptone) and sucrose on the antibacterial effect of EOs was also tested. The most effective antibacterial activities were obtained with marjoram and clary sage oil, alone and in combination. High concentration of meat extract protected the bacteria from the growth inhibiting effect of marjoram oil, while soy peptone had no such effect. Sucrose intensified the lag phase lengthening by marjoram oil in a dose-independent manner.

• 出版日期2010-10