The effect of nisin and garlic (Allium sativum L.) essential oil separately and in combination on the growth of Listeria monocytogenes |
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Authors: | Seyed Mehdi Razavi Rohani Mehran Moradi Tooraj Mehdizadeh Seyyed Siavash Saei-Dehkordi Mansel W. Griffiths |
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Affiliation: | aDepartment of Medicinal and Industrial Plant, Institute of Biotechnology, Urmia University, 1177 Urmia, Iran;bDepartment of Food Science and Technology, Ahar Faculty of Agriculture, University of Tabriz, Tabriz, Iran;cDepartment of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, 115 Shahrekord, Iran;dResearch Institute of Zoonotic Diseases, Shahrekord University, 115 Shahrekord, Iran;eDepartment of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1;fDepartment of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran |
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Abstract: | In the present study, the anti-listerial activity of the nisin and garlic (Allium sativum L.) essential oils (GO) alone and in combination was investigated at different temperatures (20 and 30 °C), pH (6.8, 5.6 and 4.8) and NaCl concentrations (0, 0.5, 2.5 and 4.5 g/100 mL). Minimum inhibitory concentrations (MICs) against Listeria monocytogenes were assessed for the nisin and essential oil. Furthermore, for combinations of the antimicrobials, the Differences in Population (DP) method were used to determine their effect. Both essential oil and nisin possessed considerable antimicrobial effects on the microorganism. The MICs for nisin and GO were 12.5 IU/mL and 100 μg/mL, respectively. Regardless of NaCl concentration and temperature, the anti-listerial activity of both GO and nisin was strongly influenced by pH. Moreover, at the same temperature, and regardless of pH value, the growth of the organism was also affected by increasing NaCl concentration. In combination, the DP was related strongly to the agent’s concentration and media pH. Meanwhile, among all combined systems, the effect of the combination (EC) of nisin with GO at 30 °C, pH 5.6 and 0 g/100 mL NaCl, showed significant anti-listerial activity (P ≤ 0.05). |
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Keywords: | L .monocytogenes Nisin Garlic essential oil Combination |
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