Origanum vulgare ssp. hirtum Essential Oil as a Natural Intrinsic Hurdle against Common Spoilage and Pathogenic Microbes of Concern in Tomato Juice
作者： Gregoria Mitropoulou , Panayiotis Panas , Yiannis Kourkoutas , Manolis Vamvakias , Eleni Papavassilopoulou
DOI: 10.3390/APPLMICROBIOL1010001
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摘要: The aim of the present study was to assess commercial potential Origanum vulgare ssp. hirtum essential oil (OEO) as a natural intrinsic hurdle against common spoilage and pathogenic microbes in tomato juice. main volatile compounds OEO identified by gas chromatography mass spectrometry (GC/MS) analysis were thymol carvacrol, accounting for approximately 48% 27%, respectively. Its activity food confirmed minimum inhibitory concentration (MIC), non-inhibitory (NIC), lethal (MLC) values determined. effectiveness further validated Supplementation juice with at concentrations lower than MIC (350 ppm) resulted significant delay extension product’s shelf-life, well inhibition Listeria monocytogenes, Clostridium difficile, Saccharomyces cerevisiae, Aspergillus niger growth after deliberate inoculation both room refrigerated temperatures. In conclusion, results suggested that may be used an efficient inhibitor
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