Antimicrobial effect of Rosemary extracts

A rosemary extract commercially exploited (Oxy'less) as an antioxidant of lipids in foods was dissolved in ethanol (100 mg/ml), and the solution was tested against foodborne microorganisms. For gram-positive bacteria, the MIC of the ethanolic solution was 1% for Leuconostoc mesenteroides, 0.5%...

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Bibliographic Details
Published in:Journal of food protection 2000-10, Vol.63 (10), p.1359-1368
Main Authors: DEL CAMPO, José, AMIOT, Marie-Josèphe, NGUYEN-THE, Christophe
Format: Article
Language:English
Subjects:
Anti-Bacterial Agents
Anti-Infective Agents - pharmacology
Aroma and flavouring agent industries
Biological and medical sciences
Chemical and Process Engineering
Chromatography, High Pressure Liquid
Colony Count, Microbial
Drug Synergism
Engineering Sciences
Food additives
Food Contamination
Food engineering
Food industries
Food Microbiology
Fundamental and applied biological sciences. Psychology
General aspects
Gram-Negative Bacteria - drug effects
Gram-Negative Bacteria - growth & development
Gram-Positive Bacteria - drug effects
Gram-Positive Bacteria - growth & development
Hydrogen-Ion Concentration
Lamiaceae
Life Sciences
Microbial Sensitivity Tests
Plant Extracts - antagonists & inhibitors
Plant Extracts - pharmacology
Sodium Chloride - pharmacology
Temperature
Time Factors
Water
Yeasts - drug effects
Yeasts - growth & development
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Summary:A rosemary extract commercially exploited (Oxy'less) as an antioxidant of lipids in foods was dissolved in ethanol (100 mg/ml), and the solution was tested against foodborne microorganisms. For gram-positive bacteria, the MIC of the ethanolic solution was 1% for Leuconostoc mesenteroides, 0.5% for Listeria monocytogenes, 0.5% for Staphylococcus aureus, 0.13% for Streptococcus mutans, and 0.06% for Bacillus cereus. It slowed the growth of Penicillium roquefortii and Botrytis cinerea. Up to 1% of the ethanolic solution had no activity on the gram-negative bacteria Escherichia coli, Salmonella Enteritidis, and Erwinia carotovora and on the yeasts Rhodotorula glutinis and Cryptococcus laurentii. Antibacterial activity of the rosemary extract was strongly influenced by the composition of the media. The MIC was reduced by low pH, high NaCl contents, and low temperatures. Low pH and high NaCl concentration had a synergistic effect on the MIC of the rosemary extract for S. aureus. Lipids, surface-active agents, and some proteins decreased its antibacterial activity, whereas pectin had no effect. The inhibitory effect was little modified by heat treatment (100 degrees C). The natural microflora of pasteurized zucchini broth was inhibited by 0.5% of the rosemary extract. The antibacterial activity was linked to the compounds extracted with hexane, which are presumably phenolic diterpenoids.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-63.10.1359