期刊
FOOD AND CHEMICAL TOXICOLOGY
卷 47, 期 9, 页码 2216-2223出版社
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fct.2009.06.012
关键词
Bacteriocin; Antimicrobials; Food preservation; Listeria; Salads
资金
- Spanish Ministry of Education [AGL2005-07665-C02-02/ALI]
- University of Jaen
- Research Plan of the Junta de Andalucia [AGR230]
Enterocin AS-48 (30-60 mu g/g) significantly reduced viable counts of Listeria monocytogenes in Russian-type salad during one week storage at 10 degrees C. Antilisterial activity of AS-48 (30 mu g/g) in salad was strongly enhanced by essential oils (thyme verbena, thyme red, Spanish oregano, ajowan, tea tree, clove, and sage oils tested at 1%, as well as with 2% rosemary oil). Antilisterial activity also increased in combination with bioactive components from essential oils and plant extracts, with other related antimicrobials of natural origin or derived from chemical synthesis (carvacrol, eugenol, thymol, terpineol, tyrosol, hydroxytyrosol, caffeic, ferulic and vanillic acid, luteolin, geranyl butyrate, geranyl phenylacetate, pyrocatechol, hydrocinnamic acid, tert butylhydroquinone, phenylphosphate, isopropyl methyl phenol, coumaric acid, and 2-nitropropanol), and with food preservatives (citric and lactic acid. sucrose palmitate, sucrose stearate, p-hydroxybenzoic methylester acid - PHBME, and Nisaplin). AS-48 acted synergistically with citric, lactic acid, and PHBME. A mixed population of two L monocytogenes strains was markedly reduced for one week in salads treated with AS-48 (30 mu g/g) in combination with lactic acid, PHBME or Nisaplin. The increased bactericidal activity of these combinations is interesting to improve protection against L. monocytogenes; during salad storage. (C) 2009 Elsevier Ltd. All rights reserved.
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