Tassou C C, Drosinos E H, Nychas G J
National Agricultural Research Foundation, Institute of Technology of Agricultural Products, Lycovrysi, Greece.
J Appl Bacteriol. 1995 Jun;78(6):593-600. doi: 10.1111/j.1365-2672.1995.tb03104.x.
The effect of mint (Mentha piperita) essential oil (0.5, 1.0, 1.5 and 2.0%, v/w) on Salmonella enteritidis and Listeria monocytogenes in a culture medium and three model foods; tzatziki (pH 4.5), taramosalata (pH 5.0) and pâté (pH 6.8), inoculated at 10(7) cfu g-1, at 4 degrees and 10 degrees C for ca 1 week was studied. In the culture medium supplemented with the essential oil, no growth was observed over 2 d at 30 degrees C determined by a conductance method with a Malthus 2000 growth analyser. Salmonella enteritidis died in tzatziki in all treatments and declined in the other foods except for pâté at 10 degrees C as judged with viable counts. Listeria monocytogenes populations showed a declining trend towards the end of the storage period but was increased in pâté. Mint essential oil antibacterial action depended mainly on its concentration, food pH, composition, storage temperature and the nature of the micro-organism.
研究了薄荷（薄荷属薄荷）精油（0.5%、1.0%、1.5%和2.0%，v/w）对肠炎沙门氏菌和单核细胞增生李斯特菌在培养基及三种模拟食品（tzatziki（pH 4.5）、taramosalata（pH 5.0）和肉酱（pH 6.8））中的影响，这些食品接种量为10⁷ cfu g⁻¹，在4℃和10℃下保存约1周。在添加了精油的培养基中，使用Malthus 2000生长分析仪通过电导法测定，在30℃下2天内未观察到生长。通过活菌计数判断，肠炎沙门氏菌在所有处理的tzatziki中均死亡，在其他食品中数量下降，但在10℃下的肉酱中除外。单核细胞增生李斯特菌数量在储存期结束时呈下降趋势，但在肉酱中有所增加。薄荷精油的抗菌作用主要取决于其浓度、食品pH值、成分、储存温度和微生物的种类。
