Ecophysiological attributes of Salmonella typhimurium in liquid culture and within a gelatin gel with or without the addition of oregano essential oil
作者： P. Skandamis , E. Tsigarida , G.-J.E. Nychas
关键词: Bacteria 、 Enterobacteriaceae 、 Antimicrobial 、 Salmonella 、 Biochemistry 、 Liquid culture 、 Biology 、 Metabolism 、 Food science 、 Food preservation 、 Essential oil
摘要: The growth of Salmonella typhimurium in liquid culture and a gel matrix system at two pH values (5.0 7.0) with (0.03% w/v) or without oregano essential oil was studied. It shown that the type media (liquid gel) influenced significantly both end-product formation bacteria as well inhibitory efficacy oil. inhibited S. more strongly medium than gelatin matrix. In particular, addition delayed initiation caused slight suppression maximum population level, while culture, prevented completely identical conditions. Structure also found to affect rate consumption glucose production end products. Formic acetic acids were produced systems, an unidentified peak formed only broth samples.
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