Evaluation of Origanum vulgare essential oil as antimicrobial agent in sausage

被引：62

作者：

Busatta, Cassiano ^{[1
]}

Mossi, Altemir Jose ^{[1
]}

Alves Rodrigues, Maria Regina ^{[2
]}

Cansian, Rogerio Luis ^{[1
]}

de Oliveira, Jose Vladimir ^{[1
]}

机构：

[1] Univ Reg Integrada, Dept Engn Alimentos, Erechim, RS, Brazil

[2] Univ Fed Pelotas, Inst Quim & Geociencias, Dept Quim Organ, Pelotas, RS, Brazil

来源：

BRAZILIAN JOURNAL OF MICROBIOLOGY | 2007年 / 38卷 / 04期

关键词：

antimicrobial properties; oregano (Origanum vulgare); food system; fresh sausage;

D O I：

10.1590/S1517-83822007000400006

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

This work reports antimicrobial activity of oregano (Origanum vulgare) essential oil against several bacteria in sausage. The in vitro minimum inhibitory concentration (MIC) was determined for 9 selected aerobic heterotrofic bacteria. The antimicrobial activity of distinct concentrations of the essential oil on the basis of the highest MIC found was tested in a food system comprised of fresh sausage. Batch food samples were also inoculated with Escherichia coli with a fixed concentration and the time course of the product was evaluated with respect to the action of the different concentrations of essential oil. Sensory analysis were conducted, and results showed that the addition of oregano essential oil to sausage may be a promising route as bacteriostatic effect was verified for oil concentrations lower than the MIC.

引用

页码：610 / 616

页数：7

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