| Registro completo |
| Provedor de dados: |
BJM
|
| 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
|
| Direitos: |
info:eu-repo/semantics/openAccess
|
