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Antibacterial effect of essential oils and interaction with food components

  • Research Article
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Central European Journal of Biology

Abstract

The antibacterial effect of essential oils (EOs) derived from Citrus lemon, Juniperus communis, Origanum majorana, and Salvia sclarea, was investigated either alone or in combination, on 2 food related bacteria (Bacillus cereus and Escherichia coli). The influence of food ingredients — hydrolyzed proteins originating from animal and plant (meat extract and soy peptone) and sucrose — on the antibacterial effect of EOs was also tested. The most effective antibacterial activities were obtained with marjoram and clary sage oil, alone and in combination. High concentration of meat extract protected the bacteria from the growth inhibiting effect of marjoram oil, while soy peptone had no such effect. Sucrose intensified the lag phase lengthening by marjoram oil in a dose-independent manner.

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Authors and Affiliations

  1. Institute of Biology, Mongolian Academy of Sciences, Ulaanbaatar-51, Mongolia

    Rentsenkhand Tserennadmid

  2. Department of Microbiology, Faculty of Science and Informatics, University of Szeged, H-6726, Szeged, Hungary

    Miklós Takó, László Galgóczy, Tamás Papp & Csaba Vágvölgyi

  3. Institute of Food Engineering, Faculty of Engineering, University of Szeged, H-6725, Szeged, Hungary

    László Gerő & Judit Krisch

Authors
  1. Rentsenkhand Tserennadmid
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  2. Miklós Takó
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  3. László Galgóczy
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  4. Tamás Papp
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  5. Csaba Vágvölgyi
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  6. László Gerő
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  7. Judit Krisch
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Correspondence to Judit Krisch.

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Tserennadmid, R., Takó, M., Galgóczy, L. et al. Antibacterial effect of essential oils and interaction with food components. cent.eur.j.biol. 5, 641–648 (2010). https://doi.org/10.2478/s11535-010-0058-5

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  • DOI: https://doi.org/10.2478/s11535-010-0058-5

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