Institute of Fermentation Technology and Microbiology, Technical University of Lodz, Wolczanska 171/173, 90-924 Lodz, Poland.
Food Microbiol. 2012 Oct;32(1):212-6. doi: 10.1016/j.fm.2012.05.001. Epub 2012 May 18.
The objective of the study was to determine the Minimal Inhibitory Concentration (MIC) of thyme (29.4% thymol, 21.6% p-cymene) and rosemary essential oils (27.6% 1,8-cineole, 13.5% limonene, 13.0% β-pinene) against Brochothrix thermosphacta and to establish the feasibility of their use as components of modified atmosphere during beef refrigerated storage. The minimum inhibitory concentration (MIC) of thyme oil against B. thermosphacta is 0.05% and that of rosemary oil 0.5%. The MIC values are independent on strain and temperature of growth, however the bactericidal effects are strain dependent. The addition of any of oil at a concentration equal to 2MIC to the modified atmosphere (80% O(2)/20% CO(2)) does not significantly influence the microbial quality of meat. At the same time, such a concentration of the essential oils was considerably detrimental to the organoleptic factors.
本研究旨在确定百里香（29.4%麝香草酚，21.6%对伞花烃）和迷迭香精油（27.6% 1,8-桉叶素，13.5%柠檬烯，13.0% β-蒎烯）对热杀索丝菌的最小抑菌浓度（MIC），并确定其在冷藏牛肉过程中作为改良气氛成分的可行性。百里香精油对 B. thermosphacta 的最小抑菌浓度（MIC）为 0.05%，迷迭香精油的 MIC 为 0.5%。MIC 值不受菌株和生长温度的影响，但杀菌效果取决于菌株。在改良气氛（80% O(2)/20% CO(2))中添加任何一种精油，浓度等于 2MIC，不会显著影响肉的微生物质量。同时，这种精油浓度对感官因素有相当大的不利影响。
