Pilevar Zahra, Hosseini Hedayat, Hajimehdipoor Homa, Shahraz Farzaneh, Alizadeh Leyla, Khaneghah Amin Mousavi, Mahmoudzadeh Maryam
Food Sciences and Technology Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, 1981619573 Tehran, Iran.
Traditional Medicine and Material Medical Research Center and Department of Traditional Pharmacy, School of Traditional Medicine, Shahid Beheshti University of Medical Sciences, 1981619573 Tehran, Iran.
Food Technol Biotechnol. 2017 Mar;55(1):117-124. doi: 10.17113/ftb.55.01.17.4633.
In the current study, the antibacterial effect of essential oil and common liquid smoke (individually and in combination) against in beef meat samples is investigated. Using an automated microbiological growth analyser and the turbidimetric technique, the minimum inhibitory concentrations (MIC) and the minimum bactericidal concentrations (MBC) of the essential oil and liquid smoke were determined. Anti- activity of essential oil and liquid smoke (individually and in combination) was defined by disk diffusion assay, generation time and cell constituent release. Apart from that, the interactions between these two compounds were measured by the checkerboard assay and by calculating the fractional inhibitory concentration (FIC) indices. Related MIC values of essential oil and smoke were found to be 7200 and 5500 mg/L, and MBC values were 8500 and 8000 mg/L, respectively. The conducted organoleptic assay showed that the addition of 0.05 g of essential oil and 0.6 g of liquid smoke to 100 g of meat samples did not have adverse effect on the overall acceptance. Weaker antibacterial effect against was observed when only essential oil was used than when it was used in combination with liquid smoke.
在本研究中，考察了香精油和普通液态烟熏剂（单独使用及联合使用）对牛肉样品中[具体细菌名称未给出]的抗菌效果。使用自动微生物生长分析仪和比浊法技术，测定了香精油和液态烟熏剂的最低抑菌浓度（MIC）和最低杀菌浓度（MBC）。通过纸片扩散法、代时和细胞成分释放来确定香精油和液态烟熏剂（单独使用及联合使用）的抗菌活性。除此之外，通过棋盘稀释法和计算部分抑菌浓度（FIC）指数来测定这两种化合物之间的相互作用。香精油和烟熏剂的相关MIC值分别为7200和5500mg/L，MBC值分别为8500和8000mg/L。感官评定试验表明，向100g肉样中添加0.05g香精油和0.6g液态烟熏剂对总体可接受性没有不利影响。单独使用香精油时观察到的对[具体细菌名称未给出]的抗菌效果比其与液态烟熏剂联合使用时要弱。
