Federal University of Lavras - UFLA, Department of Food Science, Laboratory of Food Microbiology, Lavras, MG, CEP 37200-000, CP 3037, Brazil.
Int J Food Microbiol. 2011 Jan 5;144(3):546-55. doi: 10.1016/j.ijfoodmicro.2010.11.022. Epub 2010 Nov 16.
This research evaluated the antimicrobial effect of the winter savory (Satureja montana L.) essential oil (EO) against Clostridium perfringens type A (ATCC 3624) inoculated in mortadella-type sausages formulated with different levels of sodium nitrite (NaNO₂: 0 ppm, 100 ppm and 200 ppm) in addition to EO at concentrations of 0.0%, 0.78%, 1.56% and 3.125% stored at 25°C for 30 days. The EO extracted by hydrodistillation and analyzed by gas chromatography-mass spectrometry (CG-MS) was tested in vitro using an agar well diffusion method for determination of minimum inhibitory concentration (MIC) on C. perfringens. According to compositional analysis of the winter savory EO, 26 chemical compounds were identified, and the major constituents were thymol (28.99%), p-cymene (12.00%), linalool (11.00%) and carvacrol (10.71%). The results obtained showed that EO applied at a concentration of 1.56%, which was defined as the MIC, exhibited antimicrobial activity against C. perfringens in the in vitro assays, and the transmission electron microscopy (TEM) revealed structural damage and cell lysis of C. perfringens caused by EO treatment. A synergistic effect between NaNO₂ and EO was observed. In mortadella-type sausages formulated with 100 ppm of NaNO₂ and EO at all concentrations tested, the population of target microorganisms was reduced (p≤0.05) compared to control samples during all storage period. This data suggests the potential combined use of savory EO and minimal amounts of the synthetic additive, NaNO₂ to control C. perfringens in mortadella, which goes according to current market trends, where consumers are requesting natural products.
本研究评估了冬香薄荷（Satureja montana L.）精油（EO）对A型产气荚膜梭菌（ATCC 3624）的抗菌效果，该细菌接种于用不同水平亚硝酸盐（NaNO₂：0 ppm、100 ppm 和 200 ppm）和 EO （浓度为 0.0%、0.78%、1.56%和 3.125%）配制的意大利香肠型香肠中。通过水蒸气蒸馏提取的 EO，并通过气相色谱-质谱联用（CG-MS）进行分析，使用琼脂孔扩散法测定对产气荚膜梭菌的最小抑菌浓度（MIC）。根据冬香薄荷 EO 的成分分析，鉴定出 26 种化合物，主要成分为百里香酚（28.99%）、对伞花烃（12.00%）、芳樟醇（11.00%）和香芹酚（10.71%）。结果表明，在体外试验中，浓度为 1.56%（定义为 MIC）的 EO 对产气荚膜梭菌表现出抗菌活性，透射电子显微镜（TEM）显示 EO 处理导致产气荚膜梭菌结构损伤和细胞裂解。观察到 NaNO₂和 EO 之间存在协同作用。在含有 100 ppm NaNO₂和所有测试浓度 EO 的意大利香肠型香肠中，与对照样品相比，目标微生物的数量在整个贮藏期内减少（p≤0.05）。这表明，在当前消费者要求天然产品的市场趋势下，冬香薄荷 EO 和少量合成添加剂亚硝酸盐可能联合用于控制意大利香肠中的产气荚膜梭菌。
