Antimicrobial activity of Thymus zygis essential oil against Listeria monocytogenes and its application as food preservative |
| |
| Affiliation: | 1. Department of Food Science, Federal University of Lavras - UFLA, Lavras, Minas Gerais, Brazil;2. Department of Agriculture, Federal University of Lavras - UFLA, Lavras, Minas Gerais, Brazil;3. Department of Biology, Federal University of Lavras - UFLA, Lavras, Minas Gerais, Brazil;4. Department of Health Sciences, Federal University of Lavras - UFLA, Lavras, Minas Gerais, Brazil;5. Pro-Rectory of Research and Graduate Studies, Federal University of the Jequitinhonha and Mucuri Valleys, Diamantina, Minas Gerais, Brazil;1. APC Microbiome Ireland, University College Cork, Cork, Ireland;2. Food Biosciences Department, Teagasc Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland;3. School of Microbiology, University College Cork, Ireland;4. Wageningen Food and Biobased Research, Wageningen University & Research, The Netherlands;1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;2. Hesheng Irradiation Technologies Co., Ltd., Yangling 712100, China;1. School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain;2. University Institute of Agro-Food Resources Research (INURA), Campus Universitario, University of Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain |
| |
| Abstract: | Thymus zygis is an aromatic plant used in folk medicine. This work aimed to evaluate the anti-Listeria monocytogenes activity of T. zygis essential oil (EO), whose thymol is its major compound. Furthermore, the attenuation of this bacterium's virulence, namely by the inhibition of biofilm formation, motility and invasion of human cells, and the possible application of the EO in food were evaluated. The T. zygis EO showed antibacterial activity against L. monocytogenes with a minimum inhibitory concentration (MIC) of 0.05%, while showing a bactericidal effect. The EO significantly reduced the biofilm formation (inhibition from 16.85 to 89.86%) and motility (halos between 6.66 and 10.98 mm, compared to controls 13.12 to 17.22 mm), and not inducing cross-resistance to antibiotics, such as ampicillin, cefotaxime, erythromycin, gentamicin, tetracycline, and vancomycin. L. monocytogenes counts (initial inoculum of ~106 CFU/mL) were lowered by the use of 2× MIC of T. zygis EO in the chicken juice (1.53 log CFU/mL) and lettuce model (to below the detection limit) after two days of storage. The use of EO (0.2% (v/v)) for sanitizing fresh vegetables, reduce L. monocytogenes and natural microbiota for values below the detection limit of the method for iceberg lettuce after an immersion of 5 min. For the spinach, L. monocytogenes was reduced in 4.35 log CFU/mL and the natural microbiota was diminished in a range of 4.47 to 5.94 log CFU/mL, when compared with the washing with water. Overall, the T. zygis EO has demonstrated a promising antimicrobial activity and these findings point to the potential of the EO as a natural food preservative or sanitizer for controlling L. monocytogenes in food products. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
