Evaluation of Origanum vulgare essential oil as antimicrobial agent in sausage

Brazilian Journal of Microbiology

Cassiano Busatta²  Altemir José Mossi²  Maria Regina Alves Rodrigues¹  Rogério Luis Cansian²  José Vladimir De Oliveira² 

[1] ,Universidade Regional Integrada Departamento de Engenharia de Alimentos Erechim RS ,Brasil

关键词: Antimicrobial properties;    oregano (Origanum vulgare);    food system;    fresh sausage;    Propriedades antimicrobianas;    orégano;    alimentos;    lingüiça;   

DOI  :  10.1590/S1517-83822007000400006

来源: SciELO

【 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.

【 授权许可】

CC BY-NC   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License