Combination of Origanum vulgare L. essential oil and lactic acid to inhibit Staphylococcus aureus in meat broth and meat model

Brazilian Journal of Microbiology

Jefferson C. De Barros¹  Maria Lúcia Da Conceição¹  Nelson Justino Gomes Neto¹  Ana Caroliny Vieira Da Costa¹  Evandro Leite De Souza¹ 

[1] ,Universidade Federal da Paraíba Laboratório de Microbiologia de Alimentos Departamento de Nutrição, Centro de Ciências da SaúdeJoão Pessoa PB ,Brasil

关键词: essential oil;    organic acid;    hurdle technology;    combined effect;   

DOI  :  10.1590/S1517-83822012000300039

来源: SciELO

【 摘 要 】

This study assessed the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare L. essential oil and lactic acid against Staphylococcus aureus by the determination of Fractional Inhibitory Concentration (FIC) index and cell viability in meat broth and meat model. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the oil was 0.6 and 1.25 µL.mL-1, respectively. Lactic acid showed MIC and MBC of 2.5 and 5µL.mL-1, respectively. FIC indices of the combined application of the oil and lactic acid were 0.5 showing a synergic interaction. The essential oil and lactic acid showed similar (p>0.05) anti-S. aureus effect in meat broth over 96 h of exposure. Treatment with essential oil or lactic acid presented a smaller anti-staphylococcal effect in meat in comparison to meat broth. No significant difference (p>0.05) was found for the microbial counts in meat treated with each antimicrobial alone or in mixture. These results could arise as an interesting approach for the improvement of food preservation using more natural procedures, considering the current demand of consumer and sensory quality of foods.

【 授权许可】

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