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Effect of some essential oil components on the growth of food‐borne bacteria and synergism with some food ingredients
Author(s) -
Kivanc Merih,
Akgäul Attila
Publication year - 1988
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.2730030209
Subject(s) - carvacrol , chemistry , food science , ascorbic acid , thymol , essential oil , bacteria , bacillus cereus , food additive , preservative , sodium , bacterial growth , organic chemistry , biology , genetics
Eight essential oil components added to growth media at concentrations ranging from 50 to 400 ppm were studied with respect to their inhibitory effects against 10 common food‐borne bacteria at two inoculum levels. The growth of the bacteria in culture media containing 50 ppm carvacrol or 100 ppm cuminaldehyde with 2.0% sodium chloride, 0.05% ascorbic acid or 0.5% sucrose in various combinations was also determined. Of essential oil components tested, carvacrol, thymol and cuminaldehyde were inhibitory at some concentrations, except against Pseudomonas aeruginosa . The inoculum level had little effect on the inhibition. Pair combinations were not effective on any bacteria. Carvacrol or cuminaldehyde, when used in combination with sodium chloride and ascorbic acid, exhibited an enhanced inhibitory effect on certain bacteria. Thus, some combinations completely inhibited the growth of Ps. aeruginosa. Bacillus cereus also showed some sensitivity to these combinations.