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Study on inhibitory activities of various traditional herbal essential oils and key constituents against food-spoilage-inducing bacterias and moulds

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The main purpose of this research is to study the inhibitory activities of traditional herbal essential oils and their key constituents against a variety of food-spoilage- inducing bacterias and moulds. Ten essential oils and five key constituents were assayed microbiologically using disc diffusion method. The antimicrobial performances of combinations of plant oils and the key constituents were also tested. The study demonstrated that cinnamon and lemongrass oils acted effectively as preservative agent for the control of food-borne bacterias, both gram-positive and gram-negative. While cinnamon, clove bud, clove stem, and clove leaf oils were most effective in combating yeasts. In the inhibitory test against mould, cinnamon, ginger, kaffir lime, and black pepper oils exerted the largest zone of inhibition. Overall, cinnamon oil was the most active agents against all food-spoilage inducing microorganisms tested here. Moreover, combinations of plant oil and key component proved to have synergism in terms of bactericidal and fungicidal activities. They exerted significantly larger inhibition zone than the oil or key constituent alone. This work revealed the significant antibacterial and antifungal activities of traditional essential oils to the pathogenic species commonly found in food products.

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Availability

B00628

(wh)

Available

Detail Information

Series Title

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Call Number

628

Publisher

: Swiss German University., 2009

Collation

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Language

English

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Classification

NONE

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Edition

-

Subject(s)

FT

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