Aureli P, Costantini A, Zolea S
Istituto Superiore di Sanita' - Laboratorio Alimenti V. le Regina Elena 299, Roma, Italy.
J Food Prot. 1992 May;55(5):344-348. doi: 10.4315/0362-028X-55.5.344.
The antimicrobial activity of 32 plant essential oils commonly used in food industry was examined against four strains of Listeria monocytogenes and one strain of Listeria innocua . Two different procedures were carried out to test the essential oils, a paper disc diffusion method and an inhibition curve. In the former procedure an absolute ethanolic solution (1:5 v/v) of each oil was tested on the plates inoculated with a bacterial concentration of 10 CFU/ml. Five of the 32 essential oils (cinnamon, clove, origanum, pimento, and thyme) showed antibacterial activity. Some of the five oils were also tested at lower concentration (1:50 v/v). The inhibition curve to study antilisteric efficacies of the five oils in a saline solution system was examined. Pimento oil showed marked and rapid activity (generally within 1 h of exposure), whereas clove, origanum, and thyme oils showed a more slow activity. The antilisteric activity of the tested oils seems to be strain dependent. A L. monocytogenes strain was also tested in a food matrix (minced pork meat) against thyme essential oil. Minced pork meat with thyme oil reduced the L. monocytogenes population by ca. 100-fold over the first week of storage.
检测了食品工业中常用的32种植物精油对4株单核细胞增生李斯特菌和1株无害李斯特菌的抗菌活性。采用两种不同方法检测精油，即纸片扩散法和抑制曲线法。在前一种方法中，将每种精油的无水乙醇溶液（1:5 v/v）在接种了浓度为10 CFU/ml细菌的平板上进行测试。32种精油中的5种（肉桂、丁香、牛至、多香果和百里香）表现出抗菌活性。这5种精油中的一些还在较低浓度（1:50 v/v）下进行了测试。研究了这5种精油在盐溶液体系中的抗李斯特菌功效的抑制曲线。多香果精油表现出显著且快速的活性（通常在暴露1小时内），而丁香、牛至和百里香精油的活性则较为缓慢。受试精油的抗李斯特菌活性似乎取决于菌株。还在食品基质（猪肉末）中对1株单核细胞增生李斯特菌进行了针对百里香精油的测试。添加百里香精油的猪肉末在储存的第一周内使单核细胞增生李斯特菌数量减少了约100倍。
