Inhibitory effect of essential oils against Lactobacillus rhamnosus and starter culture in fermented milk during its shelf-life period

Brazilian Journal of Microbiology

Volumn 43, Issue 3, 2012, Pages 1147-1156

  Moritz, Cristiane Mengue Feniman ^a   Rall, Vera Lúcia Mores ^b   Saeki, Margarida Júri ^b   Fernandes Júnior, Ary ^b  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Essential oils; Fermented milk; Lactobacillus rhamnosus; Starter culture

Indexed keywords

CINNAMOMUM VERUM; LACTOBACILLUS RHAMNOSUS; MENTHA; SYZYGIUM AROMATICUM;

EID: 84870693015     PISSN: 15178382     EISSN: 16784405     Source Type: Journal    
DOI: 10.1590/S1517-83822012000300042     Document Type: Article

References (24)

1. Adams, R.P. (1989). Identification of essential oils by ion trap mass spectroscopy. Academic Press, INC., San Diego, California.
2. Agência Nacional de Vigilância Sanitária (Brazil). Alimentos com Alegações de Propriedades Funcionais e ou de Saúde, Novos Alimentos/Ingredientes, Substâncias Bioativas e Probióticos VIII-Lista dos Novos Alimentos aprovados. 2008. Available on: . Access on: Jan. 14, 2011.
3. Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods-a review. Int. J. Food Microb. 94 (3), 223-253.
4. Case, R.A.; Bradley Jr., R.L.; Williams, R.R. (1992). Chemical and physical methods. In: American Public Health Association. Standard methods for the examination of dairy products. 15. ed. New York, 327-404.
5. Chiu, Y.-H.; Hsieh, Y.-J.; Liao, K.-W.; Peng, K.-C. (2010). Preferential promotion of apoptosis of monocytes by Lactobacillus casei rhamnosus soluble factors. Clin. Nutrit., 29 (1), 131-140.
6. Clinical and Laboratory Standards Institute / National Comitee for Clinical Laboratory Standards (CSLI/NCCLS). (2005). Performance standards for antimicrobial susceptibility testing. Fifteenth information supplement. CLSI/NCCLS document M 100-S15. Wayne, PA.
7. Cos, P.; Vlietinck, A.J.; Berghe, D.V.; Maes, L. (2006). Anti-infective potential of natural products: how to develop a stronger in vitro 'proofof-concept'. J. Ethnopharmacol. 106 (3), 290-302.
8. Downes, F.P. (2001). Compendium of methods for the microbiological examination of foods, 2nd edition. Washington, DC: American Public Health Association.
9. Ferreira, C.L.L.F. (2001). Produtos lácteos fermentados-aspectos bioquímicos e tecnológicos. Editora UFV, Viçosa, MG.
10. Fonseca, P.; Librand, A.P.L. (2008). Evaluation of physico-chemical and phytochemical characteristics of different tinctures of barbatimão (Stryphnodendron barbatiman). Braz. J. Pharm. Sci. 44 (2), 271-277.
11. Goñi, P.; López, P.; Sánchez, C.; Gómez-Luz, R.; Becerril, R.; Nerín, C. (2009). Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils. Food Chem. 116 (4), 982-989.
12. Hammer, K.A.; Carson, C.F.; Riley, T.V. (1999). Antimicrobial activity of essential oils and other plant extracts. J. App. Microb. 86 (6), 985-990.
13. Hatakka, K.; Holma, R.; El-Nezami, H.; Suomalainen, T.; Kuisma, M.; Saxelin, M.; Poussa, T.; Mykkänen, H.; Korpela, R. (2008). The influence of Lactobacillus rhamnosus LC705 together with Propionibacterium freudenreichii ssp. shermanii JS on potentially carcinogenic bacterial activity in human colon. Int. J. Food Microb., 128 (2), 406-410.
14. Hekmat, S.; Soltani, H.; Reid, G. (2009). Growth and survival of Lactobacillus reuteri RC-14 and Lactobacillus rahmnosus GR-1 in yogurt for use as a functional food. Inn. Food Sci. Emerg. Techn. 10 (2), 293-296.
15. Henryk, S.; Chmielarczyk, A.; Strus, M.; Pejcz, J.; Jawien, M.; Kochan, P.; Heczko, P.B. (2006). Colonisation of the gastrointestinal tract by probiotic L. rhamnosus strains in acute diarrhoea in children. Dig. Liver Dis., 38 (Suppl. 2), S274-S276.
16. Lacroix, C.; Yildirim, S. (2007). Fermentation technologies for the production of probiotics with high viability and functionality. Curr. Opin. Biotechn. 18 (2), 176-183, 2007.
17. Lam, E.K.Y.; Yu, L.; Wong, H.P.S.; Wu, W.K.K.; Shin, V.Y.; Tai, E.K.K.; So, W.H.L.; Woo, P.C.Y.; Cho, C.H. (2007). Probiotic Lactobacillus rhamnosus GG enhances gastric ulcer healing in rats. Eur. J. Pharm., 565 (3), 171-179.
18. Lee, H.-Y.; Park, J.-H.; Seok, S.-H.; Baek, M.-W.; Kim, D.-J.; Lee, K.-E.; Paek, K.-S.; Lee, Y.; Park, J.-H. (2006). Human originated bacteria, Lactobacillus rhamnosus PL60, produce conjucated linoleic acid and show anti-obesity effects in diet-induced obese mice. Bioch. Bioph. Acta, 1761 (7), 736-744.
19. Oussalah, M.; Caillet, S.; Saucier, L.; Lacroix, M. (2007). Inhibitory effects of selected plant essencial oils on the growth of four pathogenic bacteria: E. coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes. Food Control. 18 (5), 414-420.
20. Poste, L.M.; Mackie, D.A.; Butler, G.; Larmond, E. (1991). Laboratory methods for sensory analysis of food. Canada Communication Group, Ottawa, Canada.
21. Ranadheera, R.D.C.S.; Baines, S.K.; Adams, M.C. (2010). Importance of food in probiotic efficacy. Food Res. Int. 43 (1), 1-7.
22. Shah, N.P. (2007). Functional cultures and health benefits. Int. Dairy J. 17 (11), 1262-1277, 2007.
23. Smith-Palmer, A.; Stewart, J.; Fyfe, L. (1998). Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens. Lett. App. Microb. 26 (2), 118-122.
24. Smith-Palmer, A.; Stewart, J.; Fyfe, L. (2001). The potential application of plant essential oils as natural food preservatives in soft cheese. Food Microb. 18 (4), 463-470.