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Antimicrobial activity of Zataria multiflora Boiss. essential oil incorporated with whey protein based films on pathogenic and probiotic bacteria
Author(s) -
Shakeri MonirSadat,
Shahidi Fakhri,
BeiraghiToosi Shahram,
Bahrami Ahmadreza
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02519.x
Subject(s) - lactobacillus casei , antimicrobial , lactobacillus rhamnosus , probiotic , bacillus cereus , lactobacillus acidophilus , pathogenic bacteria , food science , lactobacillus plantarum , bacteria , essential oil , microbiology and biotechnology , antibacterial activity , salmonella enteritidis , cereus , chemistry , biology , lactobacillus , lactic acid , fermentation , salmonella , genetics
Summary The antimicrobial potential of whey protein isolate (WPI) edible films containing 1–4% (v/v) Zataria multiflora Boiss. essential oil (EO) on food‐borne pathogenic bacteria ( Escherichia coli, Salmonella enteritidis, Staphylococcus aureus and Bacillus cereus ) and probiotic bacteria ( Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus plantarum and Lactobacillus casei subsp. casei ) was evaluated. WPI films incorporated with 2% (v/v) of this EO inhibited the growth of all tested pathogenic bacteria and gram‐negative bacteria were more sensitive than gram‐positive bacteria. Incorporation of the EO at higher than 2% (v/v) showed significant antimicrobial effects ( P < 0.05) for S. enteritidis and L. acidophilus . The growth of all probiotic lactic acid‐producing bacteria also inhibited when 2% of the EO was added. Comparison of an image processing‐based method with conventional method for measuring of inhibitory effects of edible films exhibited high correlations ( R 2 ≥ 0.876) between the two methods. These results revealed that Z. multiflora Boiss. EO is a good antimicrobial additive for some food applications when included into WPI edible films.