Antimicrobial activity of Pistacia lentiscus and Satureja montana essential oils against Listeria monocytogenes CECT 935 using laboratory media: Efficacy and synergistic potential in minced beef |
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| Authors: | Djamel Djenane Javier Yangüela Luis Montañés Mouloud Djerbal Pedro Roncalés |
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| Affiliation: | 1. Dpt. Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, C/Miguel Servet, 177-50013 Zaragoza, Spain;2. Faculté des Sciences Biologiques et des Sciences Agronomiques, Dpt. Biochimie et Microbiologie, Université Mouloud Mammeri, Bastos, BP 17, 15000 Tizi-Ouzou, Algeria;3. Valero Analítica S.L., Laboratorio de Ensayos Físico Químicos y Microbiológicos, Autovía de Logroño Km 246, Polígono Europa 2, 50011 Zaragoza, Spain;4. Laboratoire Vétérinaire Régional, Draâ Ben Khedda, Tizi-Ouzou, Algeria;1. Biotechnology, Environment and Health Laboratory, Department of Biology, Faculty of Natural Sciences and Life, University of Blida-1, Algeria;2. Faculty of Medicine and Pharmacy, Mohamed Ist University, Oujda, Morocco;3. Independent Research Team in Cancer Biology and Bioactive Compounds, Mohamed Ist University, Oujda, Morocco;4. Laboratory of Pharmacology and Toxicology, Pharmacokinetic Research Team, Faculty of Medicine and Pharmacy, Mohammed V University, Rabat, Morocco;5. Department of Biology, Faculty of Science, Moulay Ismail University, Meknes, Morocco;1. Dept. of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor 46414, Iran;2. Dept. of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran;1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China;2. State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, 410007, China |
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| Abstract: | The aim of this study was to optimize the antimicrobial efficacy of plant essential oils (EOs) for control of Listeria monocytogenes (L. monocytogenes) serovar 4b CECT 935 using laboratory media and minced beef stored at 5 ± 1 °C. Commercial EOs obtained from leave parts of Mediterranean Pistacia lentiscus (P. lentiscus) and Satureja montana (S. montana) were analyzed by gas chromatography–mass spectrometry (GC–MS). The main components of EOs obtained were β-myrcene (15.18%) and carvacrol (29.19%), respectively for P. lentiscus and S. montana. The in vitro antimicrobial activity of both EOs was evaluated against L. monocytogenes using the agar diffusion technique, the minimum inhibitory concentrations (MIC) were also determined against the same microorganism using the broth microdilution method. According to the diameters of inhibition, S. montana EO had more antibacterial effects than that from P. lentiscus. MICs showed a range of 0.03 and 0.10% (vol/vol) respectively for S. montana and P. lentiscus. S. montana and P. lentiscus EOs were added respectively in minced beef (twofold MIC values) at 0.06 and 0.20%, experimentally inoculated with L. monocytogenes at a level of 3 × 105 CFU/g and stored at 5 ± 1 °C during one week. S. montana EO was the more effective (P < 0.05) against target bacteria. P. lentiscus EO also demonstrated antibacterial effect against the same bacterium. EO combinations were also investigated in minced beef and P. lentiscus combined with S. montana had synergistic effects. This work shows that the combined EOs might be more effective against L. monocytogenes when applied to minced beef at the ratio of 1/1 to 2/2 according to the MIC values. Sensory evaluation revealed that minced beef treated with EOs was acceptable by panelists at the levels used. |
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