Antimicrobial activity of nisin, thymol, carvacrol and cymene against growth of Candida lusitaniae

Food Science and Technology International

Volumn 21, Issue 1, 2015, Pages 72-79

  Aznar, Arantxa ^a   Fernández, Pablo S ^a   Periago, Paula M ^a   Palop, Alfredo ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Candida lusitaniae; carvacrol; cymene; natural antimicrobial; nisin; thymol; yeasts

Indexed keywords

ANTIBIOTICS; CANDIDA; ESSENTIAL OILS; FOOD PRESERVATIVES; FRUIT JUICES; FRUITS; MICROORGANISMS; OIL SHALE; OILS AND FATS; PHENOLS;

CARVACROL; CYMENE; NATURAL-ANTIMICROBIALS; NISIN; THYMOL;

YEAST;

CLAVISPORA LUSITANIAE;

ANTIFUNGAL AGENT; CARVACROL; ESSENTIAL OIL; FOOD PRESERVATIVE; NISIN; PLANT EXTRACT; TERPENE; THYMOL;

CANDIDA; DRUG EFFECTS; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; PH; TOMATO;

ANTIFUNGAL AGENTS; CANDIDA; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; HOT TEMPERATURE; HUMANS; HYDROGEN-ION CONCENTRATION; LYCOPERSICON ESCULENTUM; MONOTERPENES; NISIN; OILS, VOLATILE; PLANT EXTRACTS; THYMOL;

EID: 84914175305     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013213514593     Document Type: Article

References (30)

1. Baranyi J, Roberts TA, McClure P. A non-autonomous different equation to model bacterial growth. Food Microbiology. 1993 ; 10: 43-59-43-59
2. Belletti N, Kamdem SS, Tabanelli G, Lanciotti R, Gardini F. Modeling the combined effects of citral, linaool and β-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment. International Journal of Food Microbiology. 2010 ; 136: 283-289-283-289
3. Bennis S, Chami F, Chami N, Bouchikni T, Remmal A. Surface alteration of Saccharomyces cerevisiae induced by thymol and eugenol. Letters of Applied Microbiology. 2004 ; 38: 454-458-454-458
4. Burt S. Essential oils: Their antibacterial properties and potential applications in foods - A review. International Journal of Food Microbiology. 2004 ; 94: 223-253-223-253
5. Burt SA, Fledderman MJ, Haagsman HP, van Knapen F, Veldhuizen EJA. Inhibition of Salmonella enterica serotype Enteritidis on agar and raw chicken by carvacrol vapour. International Journal of Food Microbiology. 2007 ; 119: 346-350-346-350
6. Charai M, Mosaddak M, Faid M. Chemical composition and antimicrobial activities of two aromatic plants: Origanum majorana L. and O. compactum Benth. Journal of Essential Oil Research. 1996 ; 8: 657-664-657-664
7. Delgado B, Fernández PS, Palop A, Periago PM. Effect of thymol and cymene on Bacillus cereus vegetative cells evaluated through the use of frequency distributions. Food Microbiology. 2004 ; 21: 327-334-327-334
8. Delves-Broughton J. Nisin as a food preservative. Food Australia. 2005 ; 57: 525-527-525-527
9. Devlieghere F, Vermeiren L, Debevere J. New preservation technologies: Possibilities and limitations. International Dairy Journal. 2004 ; 14: 273-285-273-285
10. Dielbandhoesing SK, Zhang H, Caro LH, Vaart JM, Klis FM, Verrips CT, et al. Specific cell wall proteins confer resistance to nisin upon yeast cells. Applied and Environmental Microbiology. 1998 ; 64: 4047-4052-4047-4052
11. Esteban MD, Palop A. Nisin, carvacrol and their combinations against the growth of heat-treated Listeria monocytogenes cells. Food Technology and Biotechnology. 2011 ; 49: 89-95-89-95
12. Esteban MD, Aznar A, Fernández PS, Palop A. Combined effect of nisin, carvacrol and a thermal treatment on the growth of Salmonella enteritidis and Salmonella senftenberg. Food Science and Technology International. 2013 ; 19: 357-364-357-364
13. Helander IM, Alakomi HL, Latva-Kala K, Mattila-Sandholm T, Pol I, Smid EJ, et al. Characterization of the action of selected essential oil components on Gram-negative bacteria. Journal of Agricultural and Food Chemistry. 1998 ; 46: 3590-3595-3590-3595
14. Holey RA, Patel D. Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiology. 2005 ; 22: 273-292-273-292
15. Juven BJ, Kanner J, Schved F, Weisslowicz H. Factors that interact with the antibacterial action of thyme essential oil and its active constituents. Journal of Applied Bacteriology. 1994 ; 76: 626-631-626-631
16. Klein G, Rüben C, Upmann M. Antimicrobial activity of essential oil components against potential food spoilage microorganisms. Current Microbiology. 2013 ; 67: 200-208-200-208
17. Kramer NE, Smid EJ, Kok J, Kruijff B, Kuipers OP, Breukink E. Resistance of Gram-positive bacteria to nisin is not determined by Lipid II levels. FEMS Microbiology Letters. 2004 ; 239: 157-161-157-161
18. Kuwano K, Tanaka N, Shimizu T, Nagatoshi K, Nou S, Sonomoto K. Dual antibacterial mechanisms of nisin Z against Gram-positive and Gram-negative bacteria. International Journal of Antimicrobial Agents. 2005 ; 26: 396-402-396-402
19. Lopez-Malo A, Almanzora-Stella M, Palou E. Aspergillus flavus dose-response curves to selected natural and synthetic antimicrobials. International Journal of Food Microbiology. 2002 ; 73: 213-218-213-218
20. Mendoza-Yepes MJ, Sanchez-Hidalgo LE, Maertens G, Marin-Iniesta F. Inhibition of Listeria monocytogenes and other bacteria by plant essential oil (DMC) in Spanish soft cheese. Journal of Food Safety. 1997 ; 17: 47-55-47-55
21. Parish ME, Higgins DP. Yeast and moulds isolated from spoiling citrus products. Journal of Food Protection. 1989 ; 52: 261-263-261-263
22. Periago PM, Fernández PS, Delgado B, Palop A. Use of carvacrol and cymene to control growth and viability of Listeria monocytogenes cells and predictions of survivors using frequency distribution functions. Journal of Food Protection. 2004 ; 67 (7). 1408-1416-1408-1416
23. Periago PM, Palop A, Fernández PS. Combined effect of nisin, carvacrol and thymol on the viability of Bacillus cereus heat-treated vegetative cells. Food Science and Technology International. 2001 ; 7: 487-492-487-492
24. Pintore G, Usai SM, Bradesi P, Juliano C, Boatto G, Tomi F, et al. Chemical composition and antimicrobial activity of Rosmarinus officinalis L. oils from Sardinia and Corsica. Flavour Fragances Journal. 2002 ; 17: 15-19-15-19
25. Prudent D, Perineau F, Bessiere JM, Michel GM, Baccou JC. Analysis of the essential oil of wild oregano from Martinique (Coleus aromaticus Benth.) - Evaluation of its bacteriotatic and fungistic properties. Journal of Essential Oil Research. 1995 ; 7: 165-173-165-173
26. Rodriguez JM. Review: Antimicrobial spectrum, structure, properties and mode of action of nisin, a bacteriocin produced by Lactococcus lactis. Food Science and Technology International. 1996 ; 2: 61-68-61-68
27. Schwenninger SM, Meile L. A mixed culture of Propinobacterium jensenii and Lactobacillus paracasei inhibits food spoilage yeasts. Systematic and Applied Microbiology. 2004 ; 27 (2). 229-237-229-237
28. Sikkema J, de Bont JA, Poolman B. Interactions of cyclic hydrocarbons with biological membranes. Journal of Biological Chemistry. 1994 ; 269: 8022-8028-8022-8028
29. Souza EL, Stamford TLM, Lima EO, Trajano VN. Effectiveness of Origanum vulgare L. essential oil to inhibit the growth of food spoiling yeasts. Food Control. 2007 ; 18 (5). 409-413-409-413
30. Tournas VH, Heeres J, Burgess L. Moulds and yeasts in fruit salads and fruit juices. Food Microbiology. 2006 ; 23: 684-688-684-688