Central European Journal of Biology

, Volume 5, Issue 5, pp 641–648

Antibacterial effect of essential oils and interaction with food components

Authors

  • Rentsenkhand Tserennadmid
    • Institute of BiologyMongolian Academy of Sciences
  • Miklós Takó
    • Department of Microbiology, Faculty of Science and InformaticsUniversity of Szeged
  • László Galgóczy
    • Department of Microbiology, Faculty of Science and InformaticsUniversity of Szeged
  • Tamás Papp
    • Department of Microbiology, Faculty of Science and InformaticsUniversity of Szeged
  • Csaba Vágvölgyi
    • Department of Microbiology, Faculty of Science and InformaticsUniversity of Szeged
  • László Gerő
    • Institute of Food Engineering, Faculty of EngineeringUniversity of Szeged
    • Institute of Food Engineering, Faculty of EngineeringUniversity of Szeged
Research Article

DOI: 10.2478/s11535-010-0058-5

Cite this article as:
Tserennadmid, R., Takó, M., Galgóczy, L. et al. cent.eur.j.biol. (2010) 5: 641. doi:10.2478/s11535-010-0058-5

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.

Keywords

Essential oils Food ingredients Growth rate Lag phase

Copyright information

© © Versita Warsaw and Springer-Verlag Wien 2010