Ecophysiological attributes of Salmonella typhimurium in liquid culture and within a gelatin gel with or without the addition of oregano essential oil

  • P. Skandamis
  • E. Tsigarida
  • G.-J.E. Nychas
Article

Abstract

The growth of Salmonella typhimurium in liquid culture and in a gel matrix system at two pH values (5.0 and 7.0) with (0.03% w/v) or without oregano essential oil was studied. It was shown that the type of growth media (liquid or gel) influenced significantly both the type of end-product formation and growth of bacteria as well as the inhibitory efficacy of the essential oil. The oil inhibited S. typhimurium more strongly in the liquid medium than in the gelatin matrix. In particular, the addition of essential oil in gelatin matrix delayed the initiation of growth and caused a slight suppression of the maximum population level, while in liquid culture, growth was prevented completely in identical conditions. Structure also was found to affect the rate of consumption of glucose and the rate of production of end products. Formic and acetic acids were produced in both systems, while an unidentified peak was formed only in broth samples.

antimicrobial effect end-products essential oil Salmonella 

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Copyright information

© Kluwer Academic Publishers 2000

Authors and Affiliations

  • P. Skandamis
    • 1
  • E. Tsigarida
    • 1
  • G.-J.E. Nychas
    • 1
  1. 1.Department of Food Science and Technology, Laboratory of Microbiology and Biotechnology of Foods, Iera Odos 75Agricultural University of AthensAthensGreece

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