Antimicrobial Action of Some Citrus Fruit Oils on Selected Food-Borne Bacteria

Dabbah, Roger; Edwards, V. M.; Moats, W. A.

doi:10.1128/am.19.1.27-31.1970

Cited by 59 publications

(11 citation statements)

References 11 publications

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“…Using the disk diffusion method, the Gram-positive bacteria under study was inhibited by all the citrus oils tested (Table 2), which confirms previous works. 31,32 When comparing these terpene EOs' antimicrobial activity using the agar-disk diffusion assay, we observed that the effectiveness of limonene action increased when other terpenes were mixed, which is evidenced by contrasting the inhibitory results against the bacteria from the action of Citrus sinensis and C. junos. Although there is different concentration of limonene in both EOs (Table 1).…”

Section: Antimicrobial Activitymentioning

confidence: 99%

Essential oil of Cymbopogon martini, source of geraniol, as a potential antibacterial agent against Bacillus subtilis, a pathogen of the bakery industry

Santamarta

Ma²

2023

F1000Res

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Background: Bacteria can adhere and grow on any surface due to their chemical and physical interaction, leading to the development of biofilms. Essential oils have a great potential for use in the food industry, as they can effectively prevent the presence of some pathogenic microorganisms. Species such as those in the Bacillus genus have the ability to produce toxins. Some strains of Bacillus subtilis have been related to cases of food‐borne diseases. In the bakery industry, B. subtilis also has been related to “rope” disease, linked to bread preservation processes. Methods: The aim of the study was to analyse the antibacterial properties of 24 chemotyped essential oils against the growth of B. subtilis. The biological activity study was carried out using disk diffusion in agar and broth dilution methods. Results: The essential oil of Cymbopogon martinii var. motia had a high geraniol content (>80.53%) and showed a high antimicrobial effect against the Gram-positive bacterium B. subtilis. Binary combinations of Cymbopogon martinii var. motia oil with Eugenia caryophyllus showed antagonistic effects on B. subtilis. Conclusions: The essential oil of Cymbopogon martinii var. motia has an interesting potential use in the bakery industry as a preservative, in applications such as nano encapsulation for bakery doughs, active packaging of baked products, or surface disinfectants.

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Section: Antimicrobial Activitymentioning

confidence: 99%

Essential oil of Cymbopogon martini, source of geraniol, as a potential antibacterial agent against Bacillus subtilis, a pathogen of the bakery industry

Santamarta

Ma²

2023

F1000Res

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“…It has received increased interest due to its anticancer, antimicrobial, toxicity, and antiparasitic activities, among others [ 114 ]. Dabbah et al reported the antimicrobial activity of pure limonene and the oil to be extremely effective when comparing the inhibitory impact of the essential oils from the fruits of lemon, orange, mandarin, grapefruit, and d-limonene [ 115 ]. According to Keinan et al, the anti-oxidant activity of limonene may readily saturate the pulmonary membrane, and therefore protect lung cells against both endogenous and exogenous ozone [ 116 ].…”

Section: Terpenoids Pharmacological Activitymentioning

confidence: 99%

Metabolic Perturbation and Synthetic Biology Strategies for Plant Terpenoid Production—An Updated Overview

Mani

Park

Kim

et al. 2021

Plants

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Terpenoids represent one of the high-value groups of specialized metabolites with vast structural diversity. They exhibit versatile human benefits and have been successfully exploited in several sectors of day-to-day life applications, including cosmetics, foods, and pharmaceuticals. Historically, the potential use of terpenoids is challenging, and highly hampered by their bioavailability in their natural sources. Significant progress has been made in recent years to overcome such challenges by advancing the heterologous production platforms of hosts and metabolic engineering technologies. Herein, we summarize the latest developments associated with analytical platforms, metabolic engineering, and synthetic biology, with a focus on two terpenoid classes: monoterpenoids and sesquiterpenoids. Accumulated data showed that subcellular localization of both the precursor pool and the introduced enzymes were the crucial factors for increasing the production of targeted terpenoids in plants. We believe this timely review provides a glimpse of current state-of-the-art techniques/methodologies related to terpenoid engineering that would facilitate further improvements in terpenoids research.

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“…Ακόμη το λίπος (η στραγγιστή γιαούρτη έχει 10% λιποπεριεκτικότητα; Ζερφυρίδης, 2001) του εξεταζόμενου τροφίμου (τζατζίκι) πιθανώς να μην επιτρέπει την σωστή δράση του εκχυλίσματος εσπεριδοειδών Citrox. Οι Dabbah et al (1970) αναφέρουν ότι η επίδραση του αιθέριου ελαίου πορτοκαλιού σε παστεριωμένο γάλα σε συγκέντρωση 1,000 ml ανά λίτρο (για 52 ημέρες στους 4 ° C) εξαρτιόνταν από την περιεκτικότητα σε λιπαρές ουσίες του γάλακτος. Επομένως, παρατηρήθηκε μείωση του πληθυσμού των μικροοργανισμών του γάλακτος κατά 7 λογάριθμους σε αποβουτυρωμένο γάλα, 4 λογάριθμους σε γάλα με χαμηλά λιπαρά και 3 λογάριθμους σε πλήρες γάλα, ενώ σε σοκολατούχο γάλα δεν υπήρχαν διαφορές, σε σχέση με το control.…”

Section: καλλιέργειες των παθογόνων βακτηρίωνunclassified

Μελέτη Της Επίδρασης Συσκευασίας Και Φυσικών Αντιμικροβιακών Παραγόντων Στην Ποιότητα Και Υγιεινή Παραδοσιακών Ελληνικών Προϊόντων - Τροφίμων

Τσιράκη¹

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The objectives of the present Doctoral Thesis were: 1) Study of the effect of packaging(aerobic, active and vacuum) and the individual and/or the combined effect of naturalantimicrobial agents (chitosan and natamycin) in prolonging the shelf-life of thetraditional phyllo for Greek style pies 4 ° C. 2) The survival/fate of four pathogens(Listeria spp., Salmonella enterica, Escherichia coli 0157:H7 and Bacillus cereus) wasstudied in the traditional phyllo for Greek style pies and the effect of chitosan (added tophyllo) on those bacteria inoculated into the product at 4ο C. The fate of these fourpathogens on the product was studied at two different populations, 105 cfu/g and 103cfu/g for each pathogen inoculated separately onto the phyllo. 3) : The effect of thepackaging (aerobic and vacuum packaging) and the individual, or the combined effectof natural antimicrobials: Citrus extract (Citrox) and natamycin were studied, inextending the shelf-life of a Greek fresh deli salad (tzatziki: a Traditional Greek salad),during storage under refrigeration (4 ° C). 4) Finally in the last chapter, thegrowth/survival of four pathogens (Listeria spp., Salmonella enterica, Escherihia coli0157:H7 and Bacillus cereus) inoculated at a population into tzatziki of 106 cfu/g andthe effect of 'natural' antimicrobial agent Citrox in these pathogenic microorganismswas studied. Experiments were performed at 4 οC and 10 οC. The addition of Chitosanand citruw extract (with or without natamycin) increased the shelf-life of phyllo andtzatziki, respectively. Βoth antimicrobial agents significantly reduced the population ofall pathogen bacteria.

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Antimicrobial Action of Some Citrus Fruit Oils on Selected Food-Borne Bacteria

Cited by 59 publications

References 11 publications

Essential oil of Cymbopogon martini, source of geraniol, as a potential antibacterial agent against Bacillus subtilis, a pathogen of the bakery industry

Essential oil of Cymbopogon martini, source of geraniol, as a potential antibacterial agent against Bacillus subtilis, a pathogen of the bakery industry

Metabolic Perturbation and Synthetic Biology Strategies for Plant Terpenoid Production—An Updated Overview

Μελέτη Της Επίδρασης Συσκευασίας Και Φυσικών Αντιμικροβιακών Παραγόντων Στην Ποιότητα Και Υγιεινή Παραδοσιακών Ελληνικών Προϊόντων - Τροφίμων

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