ANTIMICROBIAL ACTIVITIES OF SPICE EXTRACTS AGAINST MEAT SPOILAGE AND PATHOGENIC BACTERIA

机译：香料提取物对抗肉糜和致病菌的抗菌活性

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IntroductionSynthetic preservatives have been used in foods for decades, however an increasing perception by consumers that synthetic compounds may lead to negative health consequences has led to a reduced acceptance for their use in foods (Namiki, 1990). Many kinds of spice have long been used in foods for flavouring and medicinal purposes. Increasing evidence suggests that natural substances from some plants may possess antimicrobial activities (Farag et al., 1989; Djenanea et al., 2003). In a variety of plants naturally occurring antimicrobial compounds provide a defense mechanism, which leads to the suggestion that they may work as preservatives in foods (Farag et al., 1989). Indeed, antimicrobial activity has been identified in cassia, clove,garlic, sage, oregano, pimento, thyme, rosemary, scutellaria, and forsythia suspensa (Thunb) (Shelef et al., 1980;Djenanea et al., 2003). The objective of this study was to examine the antimicrobial activity of clove, cassia bark,rosemary, liquorice, aniseed, prickly ash, pepper and dahurian angelica root extracts against the meat spoilage bacteria, Pseudomonas fluorescens and Lactobacillus sake, and the meat pathogenic bacteria Listeria monocytogenes and Escherichia coli.

机译：引言合成防腐剂已经在食品中使用了数十年，但是，消费者越来越意识到合成化合物可能对健康产生负面影响，从而导致人们对其在食品中的使用的接受度有所降低（Namiki，1990）。长期以来，许多香料已在食品中用于调味和药用目的。越来越多的证据表明，某些植物的天然物质可能具有抗微生物活性（Farag等，1989； Djenanea等，2003）。在多种植物中，天然存在的抗菌化合物提供了防御机制，这提示它们可以在食品中用作防腐剂（Farag等，1989）。实际上，已在决明子，丁香，大蒜，鼠尾草，牛至，多香果，百里香，迷迭香，黄和连翘（Thunb）中发现了抗菌活性（Shelef等，1980； Djenanea等，2003）。这项研究的目的是检查丁香，决明子树皮，迷迭香，甘草，大料，花椒，胡椒和大黄当归根提取物对肉变质细菌，荧光假单胞菌和日本乳杆菌以及肉病原菌李斯特菌的抗菌活性。单核细胞增生和大肠杆菌。

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来源
《Proceedings of 53rd International Congress of Meat Science and Technology》|2007年|33-34|共2页
会议地点 Beijing(CN);Beijing(CN)
作者
Kuang Chong-yi; rnXue Shi-ming; rnYuan Xi-ping; rnXu Chi; rnHuang Bi-zhi;
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H.Y. Zhang@College of Food Science,Northeast Agricultural University,Harbin,Heilongjiang 150030,China--B.H. Kong@College of Food Science,Northeast Agricultural University,Harbin,Heilongjiang 150030,China--Y.L. Xiong@College of Food Science,Southern Yangtze University,Wuxi,Jiangsu 214036,China--;

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原文格式 PDF
正文语种 eng
中图分类屠宰及肉类加工工业;
关键词
spice extracts; antimicrobial activity; MIC;

机译：香料提取物;抗菌活性; MIC;

ANTIMICROBIAL ACTIVITIES OF SPICE EXTRACTS AGAINST MEAT SPOILAGE AND PATHOGENIC BACTERIA

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