文献类型：期刊文献

英文题名：The antibacterial effect of cinnamaldehyde, thymol, carvacrol and their combinations against the foodborne pathogen Salmonella typhimurium

作者：Zhou F.[1];Ji B.[1];Zhang H.[1];Jiang H.[1];Yang Z.[1];Li J.[1];Li J.[2];Yan W.[3]

通讯作者：Ji, BP[1]

机构：[1]China Agr Univ, Coll Foor Sci & Nutr Engn, Beijing, Peoples R China;[2]Beihua Univ, Coll Forestry, Jilin, Jilin, Peoples R China;[3]Beijing Union Univ, Coll Teacher, Beijing, Peoples R China

第一机构：China Agr Univ, Coll Foor Sci & Nutr Engn, Beijing, Peoples R China

通讯机构：[1]corresponding author), China Agr Univ, Coll Foor Sci & Nutr Engn, 17 Qinghua Donglu,Haidan Dist, Beijing, Peoples R China.

年份：2007

卷号：27

期号：2

起止页码：124-133

外文期刊名：JOURNAL OF FOOD SAFETY

收录：;WOS:【SCI-EXPANDED(收录号:WOS:000245984400002)】；

语种：英文

摘要：The aim of this study was to investigate the antimicrobial activity of cinnamaldehyde, thymol and carvacrol alone or their combinations against Salmonella Typhimurium. The results showed that the lowest concentrations of cinnamaldehyde, thymol and carvacrol inhibiting the growth of S. Typhimurium significantly were 200, 400 and 400 mg/L, respectively. In a system combining different antimicrobials, treatments with cinnamaldehyde/thymol, cinnamaldehyde/carvacrol and thymol/carvacrol revealed significantly less population of S. Typhimurium and had synergy effect compared with samples treated with cinnamaldehyde, thymol or carvacrol alone. By means of their paired combinations, the lowest addition of cinnamaldehyde, thymol and carvacrol could be decreased from 200, 400 and 400 mg/L to 100, 100 and 100 mg/L, respectively.