文献类型：期刊文献

英文题名：Synergistic effect of thymol and carvacrol combined with chelators and organic acids against 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];Ren Y.[1];Yan W.[3]

通讯作者：Ji, BP[1]

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

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

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

年份：2007

卷号：70

期号：7

起止页码：1704-1709

外文期刊名：JOURNAL OF FOOD PROTECTION

收录：;WOS:【SCI-EXPANDED(收录号:WOS:000247849900022)】；

语种：英文

摘要：To identify synergistic combinations of different food additives, the antimicrobial effects of thymol and carvacrol against Salmonella Typhimurium were assessed alone and in combination with various other preservatives including EDTA, acetic acid, lactic acid, and citric acid. Overall, growth of Salmonella Typhimurium was significantly inhibited in Mueller-Hinton broth containing thymol, carvacrol, EDTA, acetic acid, lactic acid, or citric acid at concentrations of 400 mg/liter, 400 mu l/liter, 300 mg/liter, 0.2% (vol/vol), 0.2% (vol/vol), and 0.2% (wt/vol), respectively. The combination of different antimicrobials such as thymol or carvacrol with EDTA, thymol or carvacrol with acetic acid, and thymol or carvacrol with citric acid all resulted in significantly reduced populations of Salmonella Typhimurium. In samples treated with combinations, these antimicrobials had synergistic effects compared with samples treated with thymol, carvacrol, EDTA, acetic acid, or citric acid alone. However, the combined use of lactic acid with thymol or carvacrol did not produce a synergistic effect against Salmonella Typhimurium. Thus, some chelators or organic acids can be used as food preservatives in combination with thymol and carvacrol to reduce the concentrations needed to produce an adequate antimicrobial effect.