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dc.creatorKocić-Tanackov, Sunčica
dc.creatorBlagojev, Nevena
dc.creatorSuturović, Irene
dc.creatorDimić, Gordana
dc.creatorPejin, Jelena
dc.creatorTomović, Vladimir
dc.creatorSojić, Branislav
dc.creatorSavanović, Jovo
dc.creatorKravić, Snežana
dc.creatorKarabasil, Neđeljko
dc.date.accessioned2020-06-03T14:17:47Z
dc.date.available2020-06-03T14:17:47Z
dc.date.issued2017
dc.identifier.issn0003-925X
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/1518
dc.description.abstractAntimicrobial potential of six essential oils (EOs) (basil, ginger, hyssop, caraway, juniper, and sage) against three food-borne bacterial pathogens, commonly found as meat product contaminants (Escherichia coli, Salmonella enterica and Listeria monocytogenes), using disc diffusion and broth microdilution methods, was evaluated. The EOs composition was determined by gas chromatography-mass spectrometry (GC MS) technique. Dominant compounds in analyzed EOs were: estragole)in basil EO), cis-pinocamphone (in hyssop EO), alpha-pinene (in juniper EO), a-thujone (in sage EO), carvone (in caraway EO) and curcumene (in ginger EO). Basil EO inhibited growth of all tested bacteria (disc diffusion method). Tested concentrations of ginger EO lacked bactericidal activity. Only basil EO showed inhibitory effect on L. monocytogenes growth. Compared to all tested EOs, caraway EO had the highest antibacterial activity on E. coli and S. enterica. Minimal inhibitory concentration (MIC) of basil and sage EOs was 56.8 mu l/mL for all tested bacteria. Hyssop, caraway, and juniper EOs were inhibitory at concentration of 113.6 mu l/mL on all tested bacterial species. MIC of ginger EO was 113.6 mu L/mL for E. coli and L. monocytogenes and 227.3 mu L/mL for S. enterica. Minimal bactericidal concentration (MBC) of basil and sage EOs was 113.6 mu l/mL for all investigated bacteria. MBC of hyssop, caraway, and juniper EOs was 227.3 mu l/mL for all investigation bacteria. MBC of ginger EO was 227.3 mu L/mL for E. coli and L. monocytogenes and 454.5 mu L/mL for S. enterica. Tested EOs have a great potential as natural antibacterial preservative in food.en
dc.publisherM H Schaper Gmbh Co Kg, Alfeld
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31017/RS//
dc.relationProvincial secretariat for higher education and scientific research, Autonomous Province of Vojvodina, Republic of Serbia [142-451-3626/2016-01]
dc.rightsrestrictedAccess
dc.sourceJournal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene
dc.subjectessential oilsen
dc.subjectantibacterial activityen
dc.subjectdisc diffusionen
dc.subjectbroth microdilutionen
dc.titleAntibacterial activity of essential oils against Escherichia coil, Salmonella enterica and Listeria monocytogenesen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractСавановић, Јово; Сојић, Бранислав; Пејин, Јелена; Карабасил, Неђељко; Димић, Гордана; Сутуровић, Ирене; Томовић, Владимир; Коцић-Танацков, Сунчица; Благојев, Невена; Кравић, Снежана;
dc.citation.volume68
dc.citation.issue4
dc.citation.spage88
dc.citation.epage95
dc.citation.other68(4): 88-95
dc.citation.rankM23
dc.identifier.wos000423500600002
dc.identifier.doi10.2376/0003-925X-68-88
dc.identifier.rcubconv_2351
dc.type.versionpublishedVersion


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