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Antimicrobial impacts of selected Lamiaceae plants on bacteria isolated from vegetables and their application in edible films

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Food Bioscience 2023年第1期51卷 618-624页

作者： eva Gyorgy eva laslo Bernadette Salamon Sapientia Hungarian University of Transylvania(Cluj-Napoca Romania)Faculty of EconomicsSocio-Human Sciences and EngineeringDepartment of Food ScienceMiercurea CiucRomania

Fresh vegetables can be contaminated with spoilage and food-borne pathogenic bacteria during cultivation,harvesting,transport and further *** essential oils seem a promising solution for preserving vegetables incorporated in edible *** the study it was determined the prevalence of allochthonous bacteria on some fresh vegetables with classical cultivation and molecular biology *** evaluation of the antibacterial effect of Thymus vulgaris,Origanum vulgare,Mentha piperita and Melissa officinalis essential oils against identified bacteria from vegetables and on some standard foodborne pathogenic bacteria was realized with agar diffusion *** prevalence of allochthonous bacteria in the examined vegetables was *** some cases,high contamination level could be detected reaching the level of 104 colony forming units/*** identified bacteria belong to different genera like Bacillus,Enterobacter,Pseudomonas *** the tested plant essential oils,the most pronounced antibacterial effect was detected in the case of thyme and oregano,with over 30 mm inhibition *** isolated bacteria from vegetables showed higher resistance to the used essential *** results suggest that edible films containing thyme and oregano essential oils possess efficient antibacterial effect against mesophilic aerobic bacteria and Staphylococcus *** findings seem a promising solution for preserving vegetables with natural antimicrobial containing edible films.

关键词： Essential oils Antimicrobial activity Fresh vegetables Allochthonous bacteria Food-borne pathogens

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