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首页> 外文期刊>Food microbiology >Comparative inhibitory effects of Thymus vulgaris L. essential oil against Staphylococcus aureus, Listeria monocytogenes and mesophilic starter co-culture in cheese-mimicking models
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Comparative inhibitory effects of Thymus vulgaris L. essential oil against Staphylococcus aureus, Listeria monocytogenes and mesophilic starter co-culture in cheese-mimicking models

机译：百里香百里香精油在模仿奶酪的模型中对金黄色葡萄球菌，单核细胞增生性李斯特菌和嗜温发酵剂共培养的抑制作用

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摘要

In the present study, we assessed the effects of Thymus vulgaris L. essential oil (TVEO) on Staphylococcus aureus and Listeria monocytogenes, pathogenic bacteria frequently associated with fresh or low-ripened cheeses (e.g., Brazilian coalho cheese), and on a starter co-culture comprising Lactococcus lactis subsp. lactis and L. lactis subsp. cremorts, which are commonly used for the production of different cheeses. To measure these effects, we determined the minimum inhibitory concentration (MIC) and assessed bacterial cell viability over time in (coalho) cheese-based broth and in a semi-solid (coalho) cheese model at 10 ℃. The MIC for TVEO was 2.5 μL/mL against S. aureus and L. monocytogenes, while the MIC was 1.25 μL/ mL against the starter co-culture. The TVEO (5 and 2.5 μL/mL) sharply reduced the viable counts of all assayed bacteria in cheese broth over 24 h; although, at 5 μL/mL, TVEO more severely affected the viability of the starter co-culture compared with pathogenic bacteria. The addition of 1.25 μL/g of TVEO in the semi-solid cheese model did not reduce the viable counts of all assayed bacteria. At 2.5 μL/g, TVEO slightly decreased the viable counts of S. aureus, L. monocytogenes and Lactococcus spp. in the semi-solid cheese model over 72 h. The final counts of Lactococcus spp. in a semi-solid cheese model containing 2.5 μL/mL TVEO were lower than those of pathogenic bacteria under the same conditions. These results suggest that the doses of TVEO used to control pathogenic bacteria in fermented dairy products, especially in low-ripened cheeses, should be cautiously considered for potential negative effects on the growth and survival of starter cultures.
机译：在本研究中，我们评估了百里香百里香精油（TVEO）对金黄色葡萄球菌和单核细胞增生性李斯特菌，与新鲜或低熟奶酪（例如巴西coalho奶酪）经常相关的致病菌以及发酵剂的影响。 -培养物包括乳酸乳球菌亚种。乳酸和乳酸乳亚种。 cremort，通常用于生产不同的奶酪。为了测量这些影响，我们确定了最低抑菌浓度（MIC）并评估了在（coalho）奶酪基肉汤和10℃半固态（coalho）奶酪模型中细菌细胞的存活率。对于金黄色葡萄球菌和单核细胞增生李斯特菌，TVEO的MIC为2.5μL/ mL，而对初学者共培养的MIC为1.25μL/ mL。 TVEO（5和2.5μL/ mL）在24小时内急剧降低了干酪肉汤中所有测定细菌的存活数；尽管在5μL/ mL的条件下，TVEO与致病菌相比，对发酵剂共培养物的生存能力影响更大。在半固体干酪模型中添加1.25μL/ g TVEO不会降低所有被检细菌的存活数。在2.5μL/ g下，TVEO略微降低了金黄色葡萄球菌，单核细胞增生李斯特菌和乳球菌的活力。在半固体奶酪模型中超过72小时。乳球菌的最终计数。在相同条件下，含有2.5μL/ mL TVEO的半固态干酪模型中的BIO含量低于致病菌。这些结果表明，应谨慎考虑用于控制发酵乳制品（尤其是低成熟奶酪）中致病菌的TVEO剂量，以免对发酵剂的生长和存活产生潜在的负面影响。

著录项

  • 来源
    《Food microbiology》 |2015年第12期|59-65|共7页
  • 作者

    Rayssa Julliane de Carvalho; Geanny Targino de Souza; Vanessa Goncalves Honorio; Jossana Pereira de Sousa; Maria Lucia da Conceicao; Marciane Maganani; Evandro Leite de Souza;

  • 作者单位

    Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraiba, Joao Pessoa, Brazil;

    Laboratory of Microbial Process in Microbiology, Department of Food Engineering, Center of Technology, Federal University of Paraiba, Joao Pessoa, Brazil;

    Laboratory of Microbial Process in Microbiology, Department of Food Engineering, Center of Technology, Federal University of Paraiba, Joao Pessoa, Brazil;

    Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraiba, Joao Pessoa, Brazil;

    Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraiba, Joao Pessoa, Brazil;

    Laboratory of Microbial Process in Microbiology, Department of Food Engineering, Center of Technology, Federal University of Paraiba, Joao Pessoa, Brazil;

    Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraiba, Joao Pessoa, Brazil,Universidade Federal da Paraiba, Centro de Ciencias da Saude, Departamento de Nutricao, Campus Ⅰ, 58051-900, Cidade Universitaria, Joao Pessoa, Paraiba, Brazil;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Thymus; Antimicrobial activity; Pathogenic bacteria; Technological culture; Low-ripened cheese;

    机译：胸腺;抗菌活性;致病菌;技术文化;低熟奶酪;

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