Research Article

Central European Journal of Biology

, Volume 5, Issue 5, pp 641-648

Antibacterial effect of essential oils and interaction with food components

  • Rentsenkhand TserennadmidAffiliated withInstitute of Biology, Mongolian Academy of Sciences
  • , Miklós TakóAffiliated withDepartment of Microbiology, Faculty of Science and Informatics, University of Szeged
  • , László GalgóczyAffiliated withDepartment of Microbiology, Faculty of Science and Informatics, University of Szeged
  • , Tamás PappAffiliated withDepartment of Microbiology, Faculty of Science and Informatics, University of Szeged
  • , Csaba VágvölgyiAffiliated withDepartment of Microbiology, Faculty of Science and Informatics, University of Szeged
  • , László GerőAffiliated withInstitute of Food Engineering, Faculty of Engineering, University of Szeged
  • , Judit KrischAffiliated withInstitute of Food Engineering, Faculty of Engineering, University of Szeged Email author 

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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