Valero M, Giner M J
Departamento de Producción Vegetal y Microbiología, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández-Campus de Orihuela, Alicante, Spain.
Int J Food Microbiol. 2006 Jan 15;106(1):90-4. doi: 10.1016/j.ijfoodmicro.2005.06.011. Epub 2005 Oct 6.
The possible use of antimicrobials from seven plant essential oils as food preservatives was studied by examining their effects on the growth kinetics of activated Bacillus cereus INRA L2104 spores inoculated into tyndallized carrot broth. The effects of various concentrations of borneol, carvacrol, cinnamaldehyde, eugenol, menthol, thymol, and vanillin were determined. Five microliters of cinnamaldehyde, 15 microl of carvacrol, or 30 mg of thymol per 100 ml of inoculated carrot broth completely inhibited bacterial growth for more than 60 days at 16 degrees C. Lower concentrations of the three antimicrobials prolonged the lag phase and reduced both the exponential growth rate and the final population densities of cultures. The study of the sensory characteristics of the supplemented broths suggested that low concentration of cinnamaldehyde enhanced the taste of carrot broth, and that it did not have any adverse effect on the taste and smell of carrot broth at concentrations less than 6 microl 100 ml(-1).
通过研究七种植物精油中的抗菌剂对接种到经间歇灭菌的胡萝卜肉汤中的蜡样芽孢杆菌INRA L2104活化孢子生长动力学的影响，来探讨其作为食品防腐剂的可能性。测定了不同浓度的冰片、香芹酚、肉桂醛、丁香酚、薄荷醇、百里香酚和香草醛的影响。每100毫升接种的胡萝卜肉汤中加入5微升肉桂醛、15微升香芹酚或30毫克百里香酚，在16℃下可完全抑制细菌生长超过60天。这三种抗菌剂的较低浓度延长了延迟期，并降低了培养物的指数生长速率和最终种群密度。对添加肉汤感官特性的研究表明，低浓度的肉桂醛增强了胡萝卜肉汤的味道，且在浓度低于6微升/100毫升时，对胡萝卜肉汤的味道和气味没有任何不良影响。
