Journal
FOOD CHEMISTRY
Volume 182, Issue -, Pages 185-192Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.02.136
Keywords
Essential oils; Natural antimicrobials; Membrane fatty acids; Pathogens; Volatile molecule profile
Funding
- national project AGER-STAY FRESH [2010 2370]
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The aim of this work was to investigate the modifications of cell membrane fatty acid composition and volatile molecule profiles of Listeria monocytogenes, Salmonella enteritidis, Escherichia coil, during growth in the presence of different sub-lethal concentrations of thyme and oregano essential oils as well as carvacrol, thymol, trans-2-hexenal and citral. The results evidenced that the tested molecules induced noticeable modifications of membrane fatty acid profiles and volatile compounds produced during the growth. Although specific differences in relation to the species considered were identified, the tested compounds induced a marked increase of some membrane associated fatty acids, particularly unsaturated fatty acids, trans-isomers, and specific released free fatty acids. These findings can contribute to the comprehension of the stress response mechanisms used by different pathogenic microorganisms often involved in food-borne diseases in relation to the exposure to sub-lethal concentrations of natural antimicrobials. (C) 2015 Elsevier Ltd. All rights reserved.
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