Combined antimicrobial effect of essential oils and bacteriocins against foodborne pathogens and food spoilage bacteria
Mélanie Turgis; Khanh Dang Vu; Claude Dupont; Monique Lacroix
Food Research International 48(2)
2012
ISSN/ISBN: 0963-9969
DOI: 10.1016/j.foodres.2012.06.016
Accession: 036485491
This study was achieved in order to determine the antimicrobial potential of six essential oils (EOs) (Origanum vulgare, Cinnamomum cassia, Brassica hirta, Thymus vulgaris, Satureja montagna, and Cymbopogon nardus) and four bacteriocins (nisin, pediocin, and two bacteriocins produced from our isolated Enterococcus faecium MT 14 and MT 162) against five pathogenic bacteria and two spoilage bacteria. The synergistic effect of combined antimicrobial agents on pathogenic bacteria was also evaluated. The antimicrobial activity was determined by evaluation of minimum inhibitory concentration (MIC) of the tested antimicrobial agents. Each agent was tested against seven bacterial foodborne pathogens (Bacillus cereus, Escherichia coli, Listeria monocytogenes, Salmonella typhimurium and Staphylococcus aureus) and food spoilage (Lactobacillus sakei and Pseudomonas putida) in 96-well microplate. The checkerboard technique was used to evaluate the possible synergistic effects between antimicrobial agents against each bacterium. The MIC value of 5