Effect ofRosmarinus officinalisEssential Oil and Nisin onStreptococcus iniaeandLactococcus garvieaein a Food Model System

Roomiani, Laleh; Soltani, Mehdi; Basti, Afshin Akhondzadeh; Mahmoodi, Azadeh

doi:10.1080/10498850.2015.1068424

Cited by 3 publications

(2 citation statements)

References 23 publications

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“…Nisin combined with chitosan treatment was a promising approach to maintain quality for large or small yellow croaker [56,57]. Some studies also showed that nisin combined with natural antioxidant (such as rosemary extract, essential oil or tea polyphenols) could effectively maintain or improve the sensory attributes, inhibit the microbial growth, delay the chemical changes in the fresh fish during storage and may be a promising method to maintain the storage quality [58,59,60,61]. In addition, nisin with some non-thermal processing can also extend the shelf life of fish, such as irradiation, vacuum packaged, and so on [62,63,64].…”

Section: Natural Preservatives For Fishmentioning

confidence: 99%

Review on Natural Preservatives for Extending Fish Shelf Life

Mei

Xie

2019

Foods

173

120

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Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or from contamination. Synthetic preservatives are widely used in fish storage to extend shelf life and maintain quality and safety. However, consumer preferences for natural preservatives and concerns about the safety of synthetic preservatives have prompted the food industry to search natural preservatives. Natural preservatives from microorganisms, plants, and animals have been shown potential in replacing the chemical antimicrobials. Bacteriocins and organic acids from bacteria showed good antimicrobial activities against spoilage bacteria. Plant-derived antimicrobials could prolong fish shelf life and decrease lipid oxidation. Animal-derived antimicrobials also have good antimicrobial activities; however, their allergen risk should be paid attention. Moreover, some algae and mushroom species can also provide a potential source of new natural preservatives. Obviously, the natural preservatives could perform better in fish storage by combining with other hurdles such as non-thermal sterilization processing, modified atmosphere packaging, edible films and coatings.

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Section: Natural Preservatives For Fishmentioning

confidence: 99%

Review on Natural Preservatives for Extending Fish Shelf Life

Mei

Xie

2019

Foods

173

120

View full text Add to dashboard Cite

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“…Further, by a broth microdilution method, essential oils of Rosmarinus officinalis and Cuminum cyminum were inhibitory to 11 strains of L. garvieae recovered from diseased trout with identical MICs ranging from 0.12 to 1.0 µL/mL at 20°C, 30°C, and 37 °C [ 105 ]. More recently we demonstrated that R. officinalis essential oil (1,8-cineol and α-pinene were the predominant components) was significantly inhibitory to L. garvieae inoculated on the filet of trout at 0.135% for up to 15 days storage at 4°C and best inhibitory effect was seen when the essential oil was used in combination with nisin at 0.5 µL/mL [ 106 ].…”

Section: Phytotherapy Of Lactococcosis In Aquaculturementioning

confidence: 99%

Lactococcosis a Re-Emerging Disease in Aquaculture: Disease Significant and Phytotherapy

Soltani

Baldisserotto

Shekarabi

et al. 2021

Veterinary Sciences

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Lactococcosis, particularly that caused by Lactococcus garvieae, is a major re-emerging bacterial disease seriously affecting the sustainability of aquaculture industry. Medicinal herbs and plants do not have very much in vitro antagonism and in vivo disease resistance towards lactococcosis agents in aquaculture. Most in vitro studies with herbal extractives were performed against L. garvieae with no strong antibacterial activity, but essential oils, especially those that contain thymol or carvacrol, are more effective. The differences exhibited by the bacteriostatic and bactericidal functions for a specific extractive in different studies could be due to different bacterial strains or parts of chemotypes of the same plant. Despite essential oils being shown to have the best anti-L. garvieae activity in in vitro assays, the in vivo bioassays required further study. The extracts tested under in vivo conditions presented moderate efficacy, causing a decrease in mortality in infected animals, probably because they improved immune parameters before challenging tests. This review addressed the efficacy of medicinal herbs to lactococcosis and discussed the presented gaps.

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