单核细胞增生李斯特菌
超声
精油
抗菌剂
食品科学
化学
抗菌活性
大肠杆菌
生物膜
最低杀菌浓度
微生物学
抗氧化剂
细菌
最小抑制浓度
生物
色谱法
生物化学
基因
遗传学
作者
Alaa Dabowl,Mohammad Mohsenzadeh
出处
期刊:PubMed
日期:2021-12-01
卷期号:12 (4): 437-444
被引量:1
标识
DOI:10.30466/vrf.2020.113954.2711
摘要
Carum copticum essential oil (CEO) is used to prevent the growth of food-borne pathogens. The Carum copticum essential oil nanoemulsion (CEON) was prepared using low energy sonication at 0, 2.50, 5.00 and 10 min based on surfactant to-oil ratio (SOR=1). Chemical composition, antimicrobial and antibiofilm properties of CEON were examined. Our data showed that the average diameter of the droplets of CEON was between 46.89 and 120.90 nm. The MICs of CEON and CEO against E. coli O157:H7 and L. monocytogenes were tested. L. monocytogenes was more sensitive than E. coli O157:H7. The sonication time and the total viable bacteria (TVC) in the study were inversely related to each other. Furthermore, CEON at the 4.00 × MIC concentration and contact time of 20 min caused 77.14% and 67.03% reduction of E. coli O157:H7 and L. monocytogenes biofilms, respectively. The antibiofilm activity of CEO was significantly lower than CEON and caused a 62.60% and 43.86% reduction of E. coli O157: H7 and L. monocytogenes biofilms, respectively. The results showed that CEON produced by low energy sonication would have a higher antibacterial efficiency than non-encapsulted essential oil.
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