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Synergistic antimicrobial activity of oregano and thyme thymol essential oils against Leuconostoc citreum in a laboratory medium and tomato juice.
Food Microbiol. 2020 Sep; 90:103489.FM

Abstract

This study was done to identify combinations of essential oils (EOs) that elicit synergistic antimicrobial effects against Leuconostoc citreum, a spoilage bacterium in vegetable and fruit juices. Twenty-four EOs were tested for antimicrobial activity against L. citreum using an agar well diffusion assay. Ten EOs showed relatively strong antimicrobial activity. Among those, cinnamon bark, oregano, and thyme thymol EOs showed the strongest activity (minimal inhibitory concentration = 1.25 μL/mL). It was confirmed that a combination of oregano and thyme thymol EOs had a synergistic antimicrobial activity (fractional inhibitory concentration index = 0.3750) using a checkerboard assay. This combination also had a synergistic antimicrobial activity against L. citreum in tomato juice. An initial population of L. citreum in tomato juice (5.3 log CFU/mL) increased to ≥ 8.6 log CFU/mL within 48 h at 15 °C and 24 h at 25 °C. Populations reached 6.8-7.2 log CFU/mL in tomato juice containing either 0.156 mL/mL oregano or thyme thymol. However, in the presence of both EOs (0.156 μL/mL in total), populations of L. citreum were significantly lower (5.7-6.5 log CFU/mL) (P ≤ 0.05). Findings will be useful when developing non-thermal food preservation technologies to increase the shelf-life of juices and other foods not containing synthetic preservatives.

Authors+Show Affiliations

Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul, 02841, Republic of Korea.Department of Food and Nutrition, Wonkwang University, 460 Iksandae-ro, Iksan, Jeonbuk, 54538, Republic of Korea.Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA, 30223-1797, USA.Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeonbuk, 55365, Republic of Korea.Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul, 02841, Republic of Korea. Electronic address: escheri@korea.ac.kr.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32336377

Citation

Lee, Sohyun, et al. "Synergistic Antimicrobial Activity of Oregano and Thyme Thymol Essential Oils Against Leuconostoc Citreum in a Laboratory Medium and Tomato Juice." Food Microbiology, vol. 90, 2020, p. 103489.
Lee S, Kim H, Beuchat LR, et al. Synergistic antimicrobial activity of oregano and thyme thymol essential oils against Leuconostoc citreum in a laboratory medium and tomato juice. Food Microbiol. 2020;90:103489.
Lee, S., Kim, H., Beuchat, L. R., Kim, Y., & Ryu, J. H. (2020). Synergistic antimicrobial activity of oregano and thyme thymol essential oils against Leuconostoc citreum in a laboratory medium and tomato juice. Food Microbiology, 90, 103489. https://doi.org/10.1016/j.fm.2020.103489
Lee S, et al. Synergistic Antimicrobial Activity of Oregano and Thyme Thymol Essential Oils Against Leuconostoc Citreum in a Laboratory Medium and Tomato Juice. Food Microbiol. 2020;90:103489. PubMed PMID: 32336377.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Synergistic antimicrobial activity of oregano and thyme thymol essential oils against Leuconostoc citreum in a laboratory medium and tomato juice. AU - Lee,Sohyun, AU - Kim,Hoikyung, AU - Beuchat,Larry R, AU - Kim,Yoonsook, AU - Ryu,Jee-Hoon, Y1 - 2020/03/27/ PY - 2019/04/08/received PY - 2019/12/05/revised PY - 2020/03/17/accepted PY - 2020/4/28/entrez PY - 2020/4/28/pubmed PY - 2020/11/11/medline KW - Leuconostoc citreum KW - Oregano essential oil KW - Organic food KW - Synergistic antimicrobial activity KW - Thyme thymol essential oil KW - Tomato juice SP - 103489 EP - 103489 JF - Food microbiology JO - Food Microbiol VL - 90 N2 - This study was done to identify combinations of essential oils (EOs) that elicit synergistic antimicrobial effects against Leuconostoc citreum, a spoilage bacterium in vegetable and fruit juices. Twenty-four EOs were tested for antimicrobial activity against L. citreum using an agar well diffusion assay. Ten EOs showed relatively strong antimicrobial activity. Among those, cinnamon bark, oregano, and thyme thymol EOs showed the strongest activity (minimal inhibitory concentration = 1.25 μL/mL). It was confirmed that a combination of oregano and thyme thymol EOs had a synergistic antimicrobial activity (fractional inhibitory concentration index = 0.3750) using a checkerboard assay. This combination also had a synergistic antimicrobial activity against L. citreum in tomato juice. An initial population of L. citreum in tomato juice (5.3 log CFU/mL) increased to ≥ 8.6 log CFU/mL within 48 h at 15 °C and 24 h at 25 °C. Populations reached 6.8-7.2 log CFU/mL in tomato juice containing either 0.156 mL/mL oregano or thyme thymol. However, in the presence of both EOs (0.156 μL/mL in total), populations of L. citreum were significantly lower (5.7-6.5 log CFU/mL) (P ≤ 0.05). Findings will be useful when developing non-thermal food preservation technologies to increase the shelf-life of juices and other foods not containing synthetic preservatives. SN - 1095-9998 UR - https://www.unboundmedicine.com/medline/citation/32336377/Synergistic_antimicrobial_activity_of_oregano_and_thyme_thymol_essential_oils_against_Leuconostoc_citreum_in_a_laboratory_medium_and_tomato_juice_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0740-0020(20)30078-2 DB - PRIME DP - Unbound Medicine ER -