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
Hauptverfasser:	Khorsandi, Azita, Ziaee, Esmaeil, Shad, Ehsan, Razmjooei, Maryam, Eskandari, Mohammad Hadi, Aminlari, Mahmoud
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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