Combined effect of nisin, carvacrol and a previous thermal treatment on the growth of Salmonella enteritidis and Salmonella senftenberg

  1. Esteban, María Dolores
  2. Fernández Escámez, Pablo Salvador
  3. Palop Gómez, Alfredo
  4. Aznar Samper, Aranzazu
Revista:
Food science and technology international = Ciencia y tecnología de alimentos internacional

ISSN: 1082-0132,  1532-1738

Año de publicación: 2013

Volumen: 19

Número: 4

Páginas: 357-364

Tipo: Artículo

DOI: 10.1177/1082013212455185 DIALNET GOOGLE SCHOLAR

Otras publicaciones en: Food science and technology international = Ciencia y tecnología de alimentos internacional

Objetivos de desarrollo sostenible

Resumen

The aim of this study was to evaluate the combined effect of a previous mild heat treatment (15 min at 55 ℃) with the use of antimicrobials, nisin and carvacrol, on the growth of Salmonella enteritidis and Salmonella senftenberg. Natural antimicrobials, alone or combined with a previous mild heat treatment, affected the growth of these two serovars in Tryptone Soy Broth at 37 ℃. Increasing concentrations of carvacrol had a significant effect on both growth rate and lag phase duration of both strains. The time to reach stationary phase was almost doubled in the case of S. enteritidis when a concentration of 0.77 mM in carvacrol was added. For S. senftenberg the effect was smaller. The effect of nisin and of heat, applied individually, was lower for both microorganisms. A combination of 1.2 µM nisin with 0.77 mM carvacrol significantly delayed the growth of heat treated cells, compared to the control without antimicrobials, showing additive effects.

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Información de financiación

This research was financially supported by the Ministry of Sciece and Technology of the Spanish Government and European Regional Development Fund (ERDF) through Projects AGL-2010-19775 and 08795/PI/08 from Fundacion Seneca. Acknowledgments

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Fuente de los datos: Dialnet