Data/hora: 06/06/2024 11:25:59

Provedor de dados: | Brazilian Journal of Microbiology
País: | Brazil
Título: | Evaluation of Origanum vulgare essential oil as antimicrobial agent in sausage
Autores: | Busatta,Cassiano; Mossi,Altemir José; Rodrigues,Maria Regina Alves; Cansian,Rogério Luis; Oliveira,José Vladimir de.
Data: | 2007-12-01
Ano: | 2007
Palavras-chave: | Antimicrobial properties; Oregano (Origanum vulgare); Food system; Fresh sausage.
Resumo: | This work reports antimicrobial activity of oregano (Origanum vulgare) essential oil against several bacteria in sausage. The in vitro minimum inhibitory concentration (MIC) was determined for 9 selected aerobic heterotrofic bacteria. The antimicrobial activity of distinct concentrations of the essential oil on the basis of the highest MIC found was tested in a food system comprised of fresh sausage. Batch food samples were also inoculated with Escherichia coli with a fixed concentration and the time course of the product was evaluated with respect to the action of the different concentrations of essential oil. Sensory analysis were conducted, and results showed that the addition of oregano essential oil to sausage may be a promising route as bacteriostatic effect was verified for oil concentrations lower than the MIC.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000400006
Editor: | Sociedade Brasileira de Microbiologia
Relação: | 10.1590/S1517-83822007000400006
Formato: | text/html
Fonte: | Brazilian Journal of Microbiology  v.38 n.4 2007
Fonte: | info:eu-repo/semantics/openAccess