The Antimicrobial Effects of Thyme, Garlic and Basil Oleoresins Against Bacillus coagulans in Tomato Sauce


Ergun A. R. , BAYSAL T.

JOURNAL OF FOOD BIOCHEMISTRY, cilt.41, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 41 Konu: 2
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1111/jfbc.12296
  • Dergi Adı: JOURNAL OF FOOD BIOCHEMISTRY

Özet

The antimicrobial activities of thyme (Thymus serpyllum), basil (Ocimum basilicum) and garlic (Allium sativum) oleoresins against Bacillus coagulans in a tomato based sauce was investigated.The inhibitory and bactericidal effects of oleoresins against B. coagulans ATCC 7050 were tested in the sauce media (pH 4.2 and degrees Brix (soluble solids content) 10). As a result, thymol as a major component of thyme oleoresin similar to its essential oil; estragol, eugenol, and eucolyptol for basil, and octadecanoic acid and oleic acid for the garlic oleoresin were identified with gas chromatography-mass spectrometry (GC-MS). Minumum inhibition concentrations (MIC) were found as 2.5 ml, 1.25 ml, and 1.25 ml/100 ml sauce for the thyme, basil, and garlic oleoresins, respectively. These findings demonstrated that basil and garlic have the same inhibitory effects against bacteria and were more effective than thyme in the tomato based sauce. In addition at the the end of 8 h, with thyme, basil and garlic oleoresins 3.20, 2.50 and 2.56 log reductions were provided.