某些柑橘属水果精油对特定食源细菌的抗菌作用。
Antimicrobial action of some citrus fruit oils on selected food-borne bacteria.
作者信息
Dabbah R, Edwards V M, Moats W A
出版信息
Appl Microbiol. 1970 Jan;19(1):27-31. doi: 10.1128/am.19.1.27-31.1970.
Abstract
The antimicrobial properties of essential oils, terpineol, and orange oil, in particular, varied according to the type of bacteria tested. Terpineol and other terpeneless fractions of citrus oils appeared to have greater inhibitory effect on food-borne bacteria than the other citrus oils or derivatives. Gram-positive bacteria were, in general, more sensitive to essential oils than gram-negative bacteria. Terpineol extended the shelf life of commercially pasteurized skim milk, low-fat milk, and whole milk for more than 56 days at 4 C. Orange oil extended the shelf life of skim milk and low-fat milk for the same period.
摘要
特别是，精油、松油醇和橙油的抗菌特性会因所测试细菌的类型而有所不同。松油醇和柑橘油的其他无萜馏分对食源细菌的抑制作用似乎比其他柑橘油或其衍生物更强。一般来说，革兰氏阳性菌比革兰氏阴性菌对精油更敏感。在4℃下，松油醇可将商业巴氏杀菌脱脂牛奶、低脂牛奶和全脂牛奶的保质期延长超过56天。橙油在同一时期可延长脱脂牛奶和低脂牛奶的保质期。
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