Lachowicz K J, Jones G P, Briggs D R, Bienvenu F E, Wan J, Wilcock A, Coventry M J
School of Nutrition and Public Health, Deakin University, Geelong, Australia.
Lett Appl Microbiol. 1998 Mar;26(3):209-14. doi: 10.1046/j.1472-765x.1998.00321.x.
Essential oils extracted by hydrodistillation from five different varieties of Ocimum basilicum L. plants (Anise, Bush, Cinnamon, Dark Opal and a commercial sample of dried basil) were examined for antimicrobial activity against a wide range of foodborne Gram-positive and -negative bacteria, yeasts and moulds by an agar well diffusion method. All five essential oils of basil showed antimicrobial activity against most of the organisms tested with the exception of Flavimonas oryzihabitans and Pseudomonas species. The inhibitory effect of Anise oil, in comparison with mixtures of the predominant components of pure linalool and methyl chavicol, against the acid-tolerant organisms, Lactobacillus curvatus and Saccharomyces cerevisiae, was examined in broth by an indirect impedance method. Synergistic effects between Anise oil, low pH (pH 4.2) and salt (5% NaCl) were determined. The antimicrobial effect of Anise oil was also assessed in a tomato juice medium by direct viable count, showing that the growth of Lact. curvatus and S. cerevisiae was completely inhibited by 0.1% and 1% Anise oil, respectively. The results of the current study indicate the need for further investigations to understand the antimicrobial effects of basil oils in the presence of other food ingredients and preservation parameters.
采用水蒸馏法从五种不同品种的罗勒属植物（茴芹叶罗勒、灌木罗勒、肉桂罗勒、深紫罗勒以及一种干罗勒商业样品）中提取香精油，并通过琼脂扩散法检测其对多种食源革兰氏阳性菌、革兰氏阴性菌、酵母菌和霉菌的抗菌活性。除栖稻黄单胞菌和假单胞菌属外，所有五种罗勒香精油对大多数受试微生物均表现出抗菌活性。采用间接阻抗法在肉汤中检测了茴芹叶罗勒油与纯芳樟醇和甲基丁香酚主要成分混合物对耐酸微生物弯曲乳杆菌和酿酒酵母的抑制作用。测定了茴芹叶罗勒油、低pH值（pH 4.2）和盐（5%氯化钠）之间的协同效应。还通过直接活菌计数法在番茄汁培养基中评估了茴芹叶罗勒油的抗菌效果，结果表明，0.1%和1%的茴芹叶罗勒油分别完全抑制了弯曲乳杆菌和酿酒酵母的生长。当前研究结果表明，需要进一步开展研究，以了解罗勒油在存在其他食品成分和保鲜参数的情况下的抗菌效果。
