Combination Effect of Essential Oils of Some Herbs With Monolaurin on Growth and Survival ofListeria Monocytogenesin Culture Media and Cheese

Abstract

The antibacterial activity of tarragon, pennyroyal and spearmint EOs against Listeria monocytogenes in culture medium and fresh white cheese was evaluated alone, and in combination with monolaurin. Spearmint essential oil (EO) was the most effective, with minimum inhibitory concentration of 0.2% (v/v). The combination of monolaurin with EOs had an additive effect and fractional inhibitory concentration index of monolaurin–tarragon EO combination was the lowest (0.66). All the EOs, when added alone in the cheese, revealed the antibacterial effect that was directly related to the increase in their concentrations. Adding of tarragon EO plus monolaurin not only introduced the greatest inhibition compared with the other EOs, but also introduced listericidal activity; no bacteria were detected at combination of 0.6% Tarragon EO with 400 ppm monolaurin after 7 days of storage. The results of this study suggest the use of combination of these substances at low concentrations to control growth of L. monocytogenes in food commodity. Practical Applications This manuscript presents relevant information about the use of natural products including essential oils and monolaurin as antilisterial in white cheese to ensure food safety and meet the consumer demands for healthy foods preserved with low concentrations of natural ingredient.

Chemical Composition and Antioxidant and Antimicrobial Properties of the Essential Oil of Hyssopus officinalis L

“…The combination of monolaurin with each of these essences increased the anti-listeria effect, and MIC was found to be 0.66% in tarragon plus monolaurin. These results showed that using low concentrations of these substances in combination can have positive antimicrobial effects on foods (28), which is consistent with the present study.…”

Effect of Auricularia auricula aqueous extract on survival of Lactobacillus acidophilus La‐5 and Bifidobacterium bifidum Bb‐12 and on sensorial and functional properties of synbiotic yogurt

“…Seven panelists were selected from the Department of Food Hygiene and Quality Control, University of Tehran, on the basis of their experience in the sensory analysis. The sensory parameters (appearance, taste, texture, and overall acceptability) were assessed using a 5‐point hedonic scale as like 5 indicated like extremely, 4 for like moderately, 3 for neither like nor dislike, 2 for dislike moderately, and 1 indicated dislike extremely (Hamedi, Razavi‐Rohani, & Gandomi, ). Sensory examination was done at day 1 of storage.…”

Volatile Transference and Antimicrobial Activity of Cheeses Made with Ewes’ Milk Fortified with Essential Oils

“…Yet, very little is known about the impact of adding EOs directly to milk before cheesemaking. Hamedi et al [28] showed that the efficacy of EOs against Salmonella spp. in cheese diminished significantly when the results were compared with those obtained using a laboratory medium.…”