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The antimicrobial efficacy of Lippia alba essential oil and its interaction with food ingredients
- Source :
- Brazilian Journal of Microbiology, Vol 45, Iss 2, Pp 699-705 (2014), Brazilian Journal of Microbiology, Volume: 45, Issue: 2, Pages: 699-705, Published: JUN 2014, Brazilian Journal of Microbiology v.45 n.2 2014, Brazilian Journal of Microbiology, Sociedade Brasileira de Microbiologia (SBM), instacron:SBM
- Publication Year :
- 2014
- Publisher :
- Sociedade Brasileira de Microbiologia, 2014.
-
Abstract
- The objective of this study was to evaluate the antimicrobial potential of Lippia alba essential oil (EOLa) and to investigate the effect of food ingredients on its efficacy. The antimicrobial potential of the oil was determined by the presence or absence of inhibition zones, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against Escherichia coli, Listeria innocua, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella choleraesuis and Staphylococcus aureus. The effect of food ingredients and the pH on the antimicrobial efficacy of oil was assessed by monitoring the maximum growth rate of Listeria monocytogenes in model media. The model media included potato starch (0, 1, 5 or 10%), beef extract (1, 5, 3, 6 or 12%), sunflower oil (0, 5 or 10%) and TSB broth at pH levels of 4, 5, 6 or 7. The EOLa showed efficacy at all concentrations (50%, 25%, 6.25%, 3%, 1.5%, 0.8%, 0.4% and 0.2%) evaluated, against all bacterial species, Gram-positive and Gram-negative. The antimicrobial efficacy of EO was found to be a function of ingredient manipulation. Proteins and lipids had a negative impact on the oil effectiveness, indicating the protective action of both on the microbial specie tested. On the contrary, at the highest concentration of starch (10%), the lower rate growth of L. monocytogenes was detected, therefore indicating a positive effect of carbohydrates on the oil effectivenes. Regarding the pH, the studies showed that the rate of microbial growth increased with increasing pH. It was concluded that the use of EOLa is more effective control pathogenic and spoilage bacteria when applied to starchy foods under an acidic pH.
- Subjects :
- food.ingredient
lcsh:QR1-502
Microbial Sensitivity Tests
medicine.disease_cause
Gram-Positive Bacteria
Microbiology
essential oil
lcsh:Microbiology
law.invention
Minimum inhibitory concentration
food
Listeria monocytogenes
law
Gram-Negative Bacteria
medicine
Oils, Volatile
Drug Interactions
Food science
Essential oil
Minimum bactericidal concentration
biology
Sunflower oil
Hydrogen-Ion Concentration
Antimicrobial
biology.organism_classification
food ingredient
Anti-Bacterial Agents
Culture Media
Listeria
Food Microbiology
antimicrobial
Lippia
Lippia alba
Food Analysis
Research Paper
Subjects
Details
- Language :
- English
- ISSN :
- 16784405
- Volume :
- 45
- Issue :
- 2
- Database :
- OpenAIRE
- Journal :
- Brazilian Journal of Microbiology
- Accession number :
- edsair.doi.dedup.....9ef8695cb9c7b688425f54907830daaa