Busatta C, Vidal R S, Popiolski A S, Mossi A J, Dariva C, Rodrigues M R A, Corazza F C, Corazza M L, Vladimir Oliveira J, Cansian R L
Department of Food Engineering, URI-Campus de Erechim, Av. Sete de Setembro 1621, CEP 99700-000, Erechim, RS, Brazil.
Food Microbiol. 2008 Feb;25(1):207-11. doi: 10.1016/j.fm.2007.07.003. Epub 2007 Jul 28.
This work reports on the antimicrobial activity in fresh sausage of marjoram (Origanum majorana L.) essential oil against several species of bacteria. The in vitro minimum inhibitory concentration (MIC) was determined for 10 selected aerobic heterotrophic bacterial species. The antimicrobial activity of distinct concentrations of the essential oil based on the highest MIC value was tested in a food system comprising fresh sausage. Batch food samples were also inoculated with a fixed concentration of Escherichia coli and the time course of the product was evaluated with respect to the action of the different concentrations of essential oil. Results showed that addition of marjoram essential oil to fresh sausage exerted a bacteriostatic effect at oil concentrations lower than the MIC, while a bactericidal effect was observed at higher oil concentrations which also caused alterations in the taste of the product.
本研究报告了马郁兰（牛至）精油对新鲜香肠中几种细菌的抗菌活性。测定了10种选定的需氧异养细菌的体外最低抑菌浓度（MIC）。基于最高MIC值，在包含新鲜香肠的食品体系中测试了不同浓度精油的抗菌活性。批量食品样品也接种固定浓度的大肠杆菌，并针对不同浓度精油的作用评估产品的时间进程。结果表明，在新鲜香肠中添加马郁兰精油，当油浓度低于MIC时发挥抑菌作用，而在较高油浓度下观察到杀菌作用，同时这也会导致产品口味发生变化。
