Susurluk College, Balikesir University, Susurluk, Balikesir, Turkey.
J Med Food. 2011 Mar;14(3):291-6. doi: 10.1089/jmf.2010.0001. Epub 2010 Dec 13.
We investigated the inhibitory activity of commercially marketed essential oils of mint, rosemary, orange, sage, cinnamon, bay, clove, and cumin against Arcobacter butzleri and Arcobacter skirrowii and the effects of the essential oil of rosemary against A. butzleri in a cooked minced beef system. Using the disc diffusion method to determine the inhibitory activities of these plant essential oils against strains of Arcobacter, we found that those of rosemary, bay, cinnamon, and clove had strong inhibitory activity against these organisms, whereas the essential oils of cumin, mint, and sage failed to show inhibitory activity against most of the Arcobacter strains tested. The 0.5% (vol/wt) essential oil of rosemary was completely inhibitory against A. butzleri in the cooked minced beef system at 4°C. These essential oils may be further investigated as a natural solution to the food industry by creating an additional barrier (hurdle technology) to inhibit the growth of Arcobacter strains.
我们研究了薄荷、迷迭香、橙、鼠尾草、肉桂、月桂、丁香和孜然等市售精油对弯曲杆菌和斯基氏弯曲杆菌的抑制活性，以及迷迭香精油对熟碎牛肉系统中弯曲杆菌的抑制作用。我们采用圆盘扩散法测定这些植物精油对弯曲杆菌菌株的抑制活性，发现迷迭香、月桂、肉桂和丁香精油对这些生物具有很强的抑制活性，而孜然、薄荷和鼠尾草精油对大多数测试的弯曲杆菌菌株均无抑制活性。0.5%（体积/重量）的迷迭香精油在 4°C 的熟碎牛肉系统中完全抑制了弯曲杆菌的生长。这些精油可能会作为食品工业的一种天然解决方案进一步研究，通过创建额外的障碍（障碍技术）来抑制弯曲杆菌菌株的生长。
