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The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage
dc.creator | Solomakos, N. | en |
dc.creator | Govaris, A. | en |
dc.creator | Koidis, P. | en |
dc.creator | Botsoglou, N. | en |
dc.date.accessioned | 2015-11-23T10:47:44Z | |
dc.date.available | 2015-11-23T10:47:44Z | |
dc.date.issued | 2008 | |
dc.identifier | 10.1016/j.fm.2007.07.002 | |
dc.identifier.issn | 0740-0020 | |
dc.identifier.uri | http://hdl.handle.net/11615/33149 | |
dc.description.abstract | The antimicrobial effect of thyme essential oil (EO) at 0.3%, 0.6%, or 0.9%, nisin at 500 or 1000 IU/g, and their combination against Listeria monocytogenes was examined in both tryptic soy broth (TSB) and minced beef meat. Thyme EO at 0.3% possessed a weak antibacterial activity against the pathogen in TSB, whereas at 0.9% showed unacceptable organoleptic properties in minced meat. Thus, only the level of 0.6% of EO was further examined against the pathogen in minced meat. Treatment of minced beef meat with nisin at 500 or 1000 IU/g showed antibacterial activity against L. inonocytogenes, which was dependent on the concentration level of nisin and the strains used. Treatment of minced beef meat with EO at 0.6% showed stronger inhibitory activity against L. monocytogenes than treatment with nisin at 500 or 1000 IU/g. All treatments showed stronger inhibitory activity against the pathogens at 10 degrees C than at 4 degrees C. The combined addition of EO at 0.6% and nisin at 500 or 1000 IU/g showed a synergistic activity against the pathogen. Most efficient among treatments was the combination of EO at 0.6% with nisin at 10001U/g, which decreased the population of L. nionocytogenes below the official limit of the European Union recently set at 2 log cfu/g, during storage at 4 degrees C. (c) 2007 Elsevier Ltd. All rights reserved. | en |
dc.source | Food Microbiology | en |
dc.source.uri | <Go to ISI>://WOS:000251322400015 | |
dc.subject | thyme essential oil | en |
dc.subject | nisin | en |
dc.subject | Listeria monocytogenes | en |
dc.subject | minced beef | en |
dc.subject | PLANT ESSENTIAL OILS | en |
dc.subject | ESCHERICHIA-COLI O157-H7 | en |
dc.subject | ANTIBACTERIAL ACTIVITY | en |
dc.subject | FOODBORNE PATHOGENS | en |
dc.subject | BACILLUS-CEREUS | en |
dc.subject | SAKACIN-P | en |
dc.subject | BACTERIOCINS | en |
dc.subject | INHIBITION | en |
dc.subject | CARVACROL | en |
dc.subject | STRAINS | en |
dc.subject | Biotechnology & Applied Microbiology | en |
dc.subject | Food Science & Technology | en |
dc.subject | Microbiology | en |
dc.title | The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage | en |
dc.type | journalArticle | en |
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