Growth inhibition of pathogenic bacteria and some yeasts by selected essential oils and survival of L. monocytogenes and C. albicans in apple-carrot juice.
Identifieur interne : 000964 ( PubMed/Corpus ); précédent : 000963; suivant : 000965Growth inhibition of pathogenic bacteria and some yeasts by selected essential oils and survival of L. monocytogenes and C. albicans in apple-carrot juice.
Auteurs : Reyhan Irkin ; Mihriban KorukluogluSource :
- Foodborne pathogens and disease [ 1556-7125 ] ; 2009.
English descriptors
- KwdEn :
- Anti-Infective Agents (pharmacology), Bacteria (drug effects), Bacteria (growth & development), Beverages (microbiology), Candida albicans (drug effects), Candida albicans (growth & development), Citrus sinensis (chemistry), Cuminum (chemistry), Daucus carota (microbiology), Food Preservatives, Fruit (microbiology), Listeria monocytogenes (drug effects), Listeria monocytogenes (growth & development), Malus (microbiology), Mentha (chemistry), Oils, Volatile (pharmacology), Origanum (chemistry), Syzygium (chemistry), Tea Tree Oil (chemistry), Thymus Plant (chemistry).
- MESH :
- chemical , chemistry : Tea Tree Oil.
- chemical , pharmacology : Anti-Infective Agents, Oils, Volatile.
- chemistry : Citrus sinensis, Cuminum, Mentha, Origanum, Syzygium, Thymus Plant.
- drug effects : Bacteria, Candida albicans, Listeria monocytogenes.
- growth & development : Bacteria, Candida albicans, Listeria monocytogenes.
- microbiology : Beverages, Daucus carota, Fruit, Malus.
- chemical : Food Preservatives.
Abstract
Food safety is a fundamental concern of both consumers and the food industry. The increasing incidence of foodborne diseases increases the demand of using antimicrobials in foods. Spices and plants are rich in essential oils and show inhibition activity against microorganisms, which are composed of many compounds. In this research, effects of garlic, bay, black pepper, origanum, orange, thyme, tea tree, mint, clove, and cumin essential oils on Listeria monocytogenes AUFE 39237, Escherichia coli ATCC 25922, Salmonella enteritidis ATCC 13076, Proteus mirabilis AUFE 43566, Bacillus cereus AUFE 81154, Saccharomyces uvarum UUFE 16732, Kloeckera apiculata UUFE 10628, Candida albicans ATCC 10231, Candida oleophila UUPP 94365, and Metschnikowia fructicola UUPP 23067 and effects of thyme oil at a concentration of 0.5% on L. monocytogenes and C. albicans in apple-carrot juice during +4 degrees C storage (first to fifth day) were investigated. Strong antibacterial and antifungal activities of some essential oils were found. Thyme, origanum, clove, and orange essential oils were the most inhibitory against bacteria and yeasts. Cumin, tea tree, and mint oils inhibited the yeasts actively. It is concluded that some essential oils could be used as potential biopreservatives capable of controlling foodborne pathogens and food spoilage yeasts.
DOI: 10.1089/fpd.2008.0195
PubMed: 19278342
Links to Exploration step
pubmed:19278342Le document en format XML
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The increasing incidence of foodborne diseases increases the demand of using antimicrobials in foods. Spices and plants are rich in essential oils and show inhibition activity against microorganisms, which are composed of many compounds. In this research, effects of garlic, bay, black pepper, origanum, orange, thyme, tea tree, mint, clove, and cumin essential oils on Listeria monocytogenes AUFE 39237, Escherichia coli ATCC 25922, Salmonella enteritidis ATCC 13076, Proteus mirabilis AUFE 43566, Bacillus cereus AUFE 81154, Saccharomyces uvarum UUFE 16732, Kloeckera apiculata UUFE 10628, Candida albicans ATCC 10231, Candida oleophila UUPP 94365, and Metschnikowia fructicola UUPP 23067 and effects of thyme oil at a concentration of 0.5% on L. monocytogenes and C. albicans in apple-carrot juice during +4 degrees C storage (first to fifth day) were investigated. Strong antibacterial and antifungal activities of some essential oils were found. Thyme, origanum, clove, and orange essential oils were the most inhibitory against bacteria and yeasts. Cumin, tea tree, and mint oils inhibited the yeasts actively. It is concluded that some essential oils could be used as potential biopreservatives capable of controlling foodborne pathogens and food spoilage yeasts.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">19278342</PMID><DateCreated><Year>2009</Year><Month>4</Month><Day>3</Day></DateCreated><DateCompleted><Year>2009</Year><Month>07</Month><Day>30</Day></DateCompleted><DateRevised><Year>2015</Year><Month>11</Month><Day>19</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Electronic">1556-7125</ISSN><JournalIssue CitedMedium="Internet"><Volume>6</Volume><Issue>3</Issue><PubDate><Year>2009</Year><Month>Apr</Month></PubDate></JournalIssue><Title>Foodborne pathogens and disease</Title><ISOAbbreviation>Foodborne Pathog. Dis.</ISOAbbreviation></Journal><ArticleTitle>Growth inhibition of pathogenic bacteria and some yeasts by selected essential oils and survival of L. monocytogenes and C. albicans in apple-carrot juice.</ArticleTitle><Pagination><MedlinePgn>387-94</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1089/fpd.2008.0195</ELocationID><Abstract><AbstractText>Food safety is a fundamental concern of both consumers and the food industry. The increasing incidence of foodborne diseases increases the demand of using antimicrobials in foods. Spices and plants are rich in essential oils and show inhibition activity against microorganisms, which are composed of many compounds. In this research, effects of garlic, bay, black pepper, origanum, orange, thyme, tea tree, mint, clove, and cumin essential oils on Listeria monocytogenes AUFE 39237, Escherichia coli ATCC 25922, Salmonella enteritidis ATCC 13076, Proteus mirabilis AUFE 43566, Bacillus cereus AUFE 81154, Saccharomyces uvarum UUFE 16732, Kloeckera apiculata UUFE 10628, Candida albicans ATCC 10231, Candida oleophila UUPP 94365, and Metschnikowia fructicola UUPP 23067 and effects of thyme oil at a concentration of 0.5% on L. monocytogenes and C. albicans in apple-carrot juice during +4 degrees C storage (first to fifth day) were investigated. Strong antibacterial and antifungal activities of some essential oils were found. Thyme, origanum, clove, and orange essential oils were the most inhibitory against bacteria and yeasts. Cumin, tea tree, and mint oils inhibited the yeasts actively. It is concluded that some essential oils could be used as potential biopreservatives capable of controlling foodborne pathogens and food spoilage yeasts.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Irkin</LastName><ForeName>Reyhan</ForeName><Initials>R</Initials><AffiliationInfo><Affiliation>Susurluk College, Balikesir University, Turkey. rirkin@hotmail.com</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Korukluoglu</LastName><ForeName>Mihriban</ForeName><Initials>M</Initials></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>Foodborne Pathog Dis</MedlineTA><NlmUniqueID>101120121</NlmUniqueID><ISSNLinking>1535-3141</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D000890">Anti-Infective 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MajorTopicYN="N">Fruit</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="N">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D008089" MajorTopicYN="N">Listeria monocytogenes</DescriptorName><QualifierName UI="Q000187" MajorTopicYN="Y">drug effects</QualifierName><QualifierName UI="Q000254" MajorTopicYN="N">growth & development</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D027845" MajorTopicYN="N">Malus</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="N">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D027541" MajorTopicYN="N">Mentha</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D009822" MajorTopicYN="N">Oils, Volatile</DescriptorName><QualifierName UI="Q000494" MajorTopicYN="Y">pharmacology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D031341" MajorTopicYN="N">Origanum</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D027842" MajorTopicYN="N">Syzygium</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D020947" MajorTopicYN="N">Tea Tree Oil</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D046930" MajorTopicYN="N">Thymus Plant</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="entrez"><Year>2009</Year><Month>3</Month><Day>13</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2009</Year><Month>3</Month><Day>13</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate 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