Antibacterial Effect of Essential Oils against Spoilage Bacteria from Vacuum-Packed Cooked Cured Sausages
Nonfermented sausages, which have a pH of around 6.0, a low salt concentration, and high moisture with a water activity higher than 0.95, are highly perishable. In this study, culture-dependent techniques and 16S rDNA approaches were used to identify the presumptive spoilage lactic acid bacteria (LA...
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| Veröffentlicht in: | Journal of food protection 2018-08, Vol.81 (8), p.1386-1393 |
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| creator | Khorsandi, Azita Ziaee, Esmaeil Shad, Ehsan Razmjooei, Maryam Eskandari, Mohammad Hadi Aminlari, Mahmoud |
| description | Nonfermented sausages, which have a pH of around 6.0, a low salt concentration, and high moisture with a water activity higher than 0.95, are highly perishable. In this study, culture-dependent techniques and 16S rDNA approaches were used to identify the presumptive spoilage lactic acid bacteria (LAB) in sliced vacuum-packed cooked sausage during storage at 4°C. The antibacterial properties of essential oils (EOs) from the medicinal plants Carum carvi, Cinnamomum zeylanicum, Curcuma longa, Citrus medica, and Eugenia caryophyllata against isolated LAB were also investigated. A total of 106 colonies were obtained on de Man Rogosa Sharpe medium after storage of sausages samples, and 16 isolates were identified from conventional morphological analysis of the bacterial populations. DNA extraction and 16S rDNA analysis indicated that Lactobacillus curvatus, Weissella viridescens, Leuconostoc mesenteroides, Enterococcus faecium, Lactobacillus reuteri, Lactobacillus dextrinicus, Lactobacillus sakei, and Pediococcus dextrinicus were the main spoilage LAB. The antibacterial properties of EOs against isolated LAB were indicated by inhibition zones on culture plates of 7.8 to 31 mm, depending on the susceptibility of the tested LAB strain. The MICs and MBCs of five EOs were determined. The most effective EO against the LAB was C. zeylanicum followed by C. carvi and C. medica, and the least effective EO was C. longa. The EO from C. zeylanicum had the highest antimicrobial activity (lowest MICs) against LAB, with EO MICs of 4.66 to 5.33 pL/mL. The most susceptible isolate was L. mesenteroides, with a MIC of 4.66 pL/mL for the C. zeylanicum EO. These data indicate that the EO from C. zeylanicum could be used as a natural preservative for vacuum-packed emulsion-type sausage. |
| doi_str_mv | 10.4315/0362-028XJFP-17-474 |
| format | Article |
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In this study, culture-dependent techniques and 16S rDNA approaches were used to identify the presumptive spoilage lactic acid bacteria (LAB) in sliced vacuum-packed cooked sausage during storage at 4°C. The antibacterial properties of essential oils (EOs) from the medicinal plants Carum carvi, Cinnamomum zeylanicum, Curcuma longa, Citrus medica, and Eugenia caryophyllata against isolated LAB were also investigated. A total of 106 colonies were obtained on de Man Rogosa Sharpe medium after storage of sausages samples, and 16 isolates were identified from conventional morphological analysis of the bacterial populations. DNA extraction and 16S rDNA analysis indicated that Lactobacillus curvatus, Weissella viridescens, Leuconostoc mesenteroides, Enterococcus faecium, Lactobacillus reuteri, Lactobacillus dextrinicus, Lactobacillus sakei, and Pediococcus dextrinicus were the main spoilage LAB. The antibacterial properties of EOs against isolated LAB were indicated by inhibition zones on culture plates of 7.8 to 31 mm, depending on the susceptibility of the tested LAB strain. The MICs and MBCs of five EOs were determined. The most effective EO against the LAB was C. zeylanicum followed by C. carvi and C. medica, and the least effective EO was C. longa. The EO from C. zeylanicum had the highest antimicrobial activity (lowest MICs) against LAB, with EO MICs of 4.66 to 5.33 pL/mL. The most susceptible isolate was L. mesenteroides, with a MIC of 4.66 pL/mL for the C. zeylanicum EO. These data indicate that the EO from C. zeylanicum could be used as a natural preservative for vacuum-packed emulsion-type sausage.</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028XJFP-17-474</identifier><language>eng</language><publisher>Des Moines: Elsevier Limited</publisher><subject>Acids ; Antimicrobial activity ; Antimicrobial agents ; Bacteria ; Carum carvi ; Deoxyribonucleic acid ; DNA ; Essential oils ; Food ; Food processing industry ; Food safety ; Gram-positive bacteria ; Herbal medicine ; Laboratories ; Lactic acid ; Lactic acid bacteria ; Leuconostoc mesenteroides ; Manufacturers ; Meat industry ; Meat products ; Medicinal plants ; Minimum inhibitory concentration ; Morphology ; Oils & fats ; Preservatives ; rRNA 16S ; Sausages ; Sodium ; Spoilage ; Vacuum ; Water activity</subject><ispartof>Journal of food protection, 2018-08, Vol.81 (8), p.1386-1393</ispartof><rights>Copyright Allen Press Publishing Services Aug 2018</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.proquest.com/docview/2080868060?pq-origsite=primo$$EHTML$$P50$$Gproquest$$H</linktohtml><link.rule.ids>314,780,784,27923,27924,64384,64388,72240</link.rule.ids></links><search><creatorcontrib>Khorsandi, Azita</creatorcontrib><creatorcontrib>Ziaee, Esmaeil</creatorcontrib><creatorcontrib>Shad, Ehsan</creatorcontrib><creatorcontrib>Razmjooei, Maryam</creatorcontrib><creatorcontrib>Eskandari, Mohammad Hadi</creatorcontrib><creatorcontrib>Aminlari, Mahmoud</creatorcontrib><title>Antibacterial Effect of Essential Oils against Spoilage Bacteria from Vacuum-Packed Cooked Cured Sausages</title><title>Journal of food protection</title><description>Nonfermented sausages, which have a pH of around 6.0, a low salt concentration, and high moisture with a water activity higher than 0.95, are highly perishable. In this study, culture-dependent techniques and 16S rDNA approaches were used to identify the presumptive spoilage lactic acid bacteria (LAB) in sliced vacuum-packed cooked sausage during storage at 4°C. The antibacterial properties of essential oils (EOs) from the medicinal plants Carum carvi, Cinnamomum zeylanicum, Curcuma longa, Citrus medica, and Eugenia caryophyllata against isolated LAB were also investigated. A total of 106 colonies were obtained on de Man Rogosa Sharpe medium after storage of sausages samples, and 16 isolates were identified from conventional morphological analysis of the bacterial populations. DNA extraction and 16S rDNA analysis indicated that Lactobacillus curvatus, Weissella viridescens, Leuconostoc mesenteroides, Enterococcus faecium, Lactobacillus reuteri, Lactobacillus dextrinicus, Lactobacillus sakei, and Pediococcus dextrinicus were the main spoilage LAB. The antibacterial properties of EOs against isolated LAB were indicated by inhibition zones on culture plates of 7.8 to 31 mm, depending on the susceptibility of the tested LAB strain. The MICs and MBCs of five EOs were determined. The most effective EO against the LAB was C. zeylanicum followed by C. carvi and C. medica, and the least effective EO was C. longa. The EO from C. zeylanicum had the highest antimicrobial activity (lowest MICs) against LAB, with EO MICs of 4.66 to 5.33 pL/mL. The most susceptible isolate was L. mesenteroides, with a MIC of 4.66 pL/mL for the C. zeylanicum EO. These data indicate that the EO from C. zeylanicum could be used as a natural preservative for vacuum-packed emulsion-type sausage.</description><subject>Acids</subject><subject>Antimicrobial activity</subject><subject>Antimicrobial agents</subject><subject>Bacteria</subject><subject>Carum carvi</subject><subject>Deoxyribonucleic acid</subject><subject>DNA</subject><subject>Essential oils</subject><subject>Food</subject><subject>Food processing industry</subject><subject>Food safety</subject><subject>Gram-positive bacteria</subject><subject>Herbal medicine</subject><subject>Laboratories</subject><subject>Lactic acid</subject><subject>Lactic acid bacteria</subject><subject>Leuconostoc mesenteroides</subject><subject>Manufacturers</subject><subject>Meat industry</subject><subject>Meat products</subject><subject>Medicinal plants</subject><subject>Minimum inhibitory concentration</subject><subject>Morphology</subject><subject>Oils & fats</subject><subject>Preservatives</subject><subject>rRNA 16S</subject><subject>Sausages</subject><subject>Sodium</subject><subject>Spoilage</subject><subject>Vacuum</subject><subject>Water activity</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNqNi0tLAzEUhYMoOD5-gZsLrqN3MnEeSy1TihsLLcVduY5JSZ1Oam7y_w1SXLs5B875PiHuSnzQVfn0iFWtJKr2_XW-lGUjdaPPRFF2WssOu-ZcFH_Epbhi3iOi6lRdCPc8RfdBQzTB0Qi9tWaI4C30zCZfeXtzIwPtyE0cYXX0bqSdgZeTAzb4A2xoSOkglzR8mU-Yef9bKeRcUeIs8I24sDSyuT31tbif9-vZQh6D_06G43bvU5jytVXYYlu3WGP1P-oHV1hO3g</recordid><startdate>20180801</startdate><enddate>20180801</enddate><creator>Khorsandi, Azita</creator><creator>Ziaee, Esmaeil</creator><creator>Shad, 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Effect of Essential Oils against Spoilage Bacteria from Vacuum-Packed Cooked Cured Sausages</title><author>Khorsandi, Azita ; Ziaee, Esmaeil ; Shad, Ehsan ; Razmjooei, Maryam ; Eskandari, Mohammad Hadi ; Aminlari, Mahmoud</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-proquest_journals_20808680603</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Acids</topic><topic>Antimicrobial activity</topic><topic>Antimicrobial agents</topic><topic>Bacteria</topic><topic>Carum carvi</topic><topic>Deoxyribonucleic acid</topic><topic>DNA</topic><topic>Essential oils</topic><topic>Food</topic><topic>Food processing industry</topic><topic>Food safety</topic><topic>Gram-positive bacteria</topic><topic>Herbal medicine</topic><topic>Laboratories</topic><topic>Lactic acid</topic><topic>Lactic acid bacteria</topic><topic>Leuconostoc mesenteroides</topic><topic>Manufacturers</topic><topic>Meat 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protection</jtitle><date>2018-08-01</date><risdate>2018</risdate><volume>81</volume><issue>8</issue><spage>1386</spage><epage>1393</epage><pages>1386-1393</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><abstract>Nonfermented sausages, which have a pH of around 6.0, a low salt concentration, and high moisture with a water activity higher than 0.95, are highly perishable. In this study, culture-dependent techniques and 16S rDNA approaches were used to identify the presumptive spoilage lactic acid bacteria (LAB) in sliced vacuum-packed cooked sausage during storage at 4°C. The antibacterial properties of essential oils (EOs) from the medicinal plants Carum carvi, Cinnamomum zeylanicum, Curcuma longa, Citrus medica, and Eugenia caryophyllata against isolated LAB were also investigated. A total of 106 colonies were obtained on de Man Rogosa Sharpe medium after storage of sausages samples, and 16 isolates were identified from conventional morphological analysis of the bacterial populations. DNA extraction and 16S rDNA analysis indicated that Lactobacillus curvatus, Weissella viridescens, Leuconostoc mesenteroides, Enterococcus faecium, Lactobacillus reuteri, Lactobacillus dextrinicus, Lactobacillus sakei, and Pediococcus dextrinicus were the main spoilage LAB. The antibacterial properties of EOs against isolated LAB were indicated by inhibition zones on culture plates of 7.8 to 31 mm, depending on the susceptibility of the tested LAB strain. The MICs and MBCs of five EOs were determined. The most effective EO against the LAB was C. zeylanicum followed by C. carvi and C. medica, and the least effective EO was C. longa. The EO from C. zeylanicum had the highest antimicrobial activity (lowest MICs) against LAB, with EO MICs of 4.66 to 5.33 pL/mL. The most susceptible isolate was L. mesenteroides, with a MIC of 4.66 pL/mL for the C. zeylanicum EO. These data indicate that the EO from C. zeylanicum could be used as a natural preservative for vacuum-packed emulsion-type sausage.</abstract><cop>Des Moines</cop><pub>Elsevier Limited</pub><doi>10.4315/0362-028XJFP-17-474</doi></addata></record> |
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| subjects | Acids Antimicrobial activity Antimicrobial agents Bacteria Carum carvi Deoxyribonucleic acid DNA Essential oils Food Food processing industry Food safety Gram-positive bacteria Herbal medicine Laboratories Lactic acid Lactic acid bacteria Leuconostoc mesenteroides Manufacturers Meat industry Meat products Medicinal plants Minimum inhibitory concentration Morphology Oils & fats Preservatives rRNA 16S Sausages Sodium Spoilage Vacuum Water activity |
| title | Antibacterial Effect of Essential Oils against Spoilage Bacteria from Vacuum-Packed Cooked Cured Sausages |
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