Inhibitory effect and possible mechanism of oregano and clove essential oils against Pectobacterium carotovorum subsp. carotovorum as onion soft rot in storage

Zhang, Jinfeng; Tian, Yongqiang; Wang, Jianglai; Ma, Jinxiu; Liu, Lu; Islam, Rehmat; Yonghong, Qi; Li, Jiajia; Shen, Tong

doi:10.1016/j.postharvbio.2022.112164

Cited by 7 publications

(1 citation statement)

References 50 publications

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“…Lactobacillus fermentum SHY10 can be used as an antibacterial agent against S. aureus (Song et al ., 2021). L. mesenteroides SNP037 has great potentials as an antagonist to control soft rot of green pepper through producing bacteriocin (Tang et al ., 2024). LAB that produces bacteriocins have been successfully used in making German sauerkraut; a mixture of nisin‐producing Lactococcus lactis NCK401 and nisin‐resistant Enterococcus lucidus NCK 293 maintained a stable nisin concentration during the fermentation, thereby effectively controlling harmful bacteria (Harris et al ., 1992).…”

Section: Microorganisms In Fermented Vegetablesmentioning

confidence: 99%

Fermented vegetables in China: overview, novel processes, influencing factors, lactic acid bacteria and industrialisation status

Lu,

Wu,

Huang

et al. 2024

Int J of Food Sci Tech

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SummaryFermented vegetables are nutritionally beneficial and promote good health. China possesses abundant raw vegetable materials and has a longstanding history of fermented vegetable production. However, the traditional process of vegetable fermentation heavily relies on individual producers' experience and knowledge, resulting in inconsistent flavours, variable quality, and the potential generation of harmful substances. The utilisation of lactic acid fermentation starters can effectively inhibit pathogenic bacteria during the fermentation process, enhance product flavour, reduce nitrite production, improve functional and nutritional value, as well as extend shelf‐life. This article comprehensively reviews factors influencing vegetable fermentation; diverse functions performed by lactic acid bacteria throughout the fermentation process and assesses the current industrialisation status of vegetable fermentation in China. It serves as a valuable reference for promoting high‐quality development within the fermented vegetable industry.

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Section: Microorganisms In Fermented Vegetablesmentioning

confidence: 99%

Fermented vegetables in China: overview, novel processes, influencing factors, lactic acid bacteria and industrialisation status

Lu,

Wu,

Huang

et al. 2024

Int J of Food Sci Tech

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Laboratory Efficacy of Essential Oils Against Pectobacterium carotovorum Subsp. carotovorum and Pectobacterium atrosepticum Causing Soft Rot of Potato Tubers

Jílková,

Víchová,

Holková

et al. 2024

Potato Res.

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The antibacterial activity of essential oils (EOs) from Carum carvi, Cinnamomum zeylanicum, Cuminum cyminum, Eugenia caryophyllus, Foeniculum vulgare, Melaleuca alternifolia, Mentha × piperita, Origanum vulgare, Rosmarinus officinalis and Thymus vulgaris was tested against Pectobacterium carotovorum subsp. carotovorum (Pcc) and Pectobacterium atrosepticum (Pa), which cause soft rot of potato tubers. In disc diffusion, minimum inhibitory concentration and minimum bactericidal concentration (MBC) tests, cinnamon EO was found to be most effective against both bacteria. The inhibition zones ranged from 20.46 to 29.58 mm for a concentration of 100 μL/mL. The minimum inhibitory concentration was 0.5 μL/mL, and MBC was between 0.5 and 5 μL/mL. The higher sensitivity of bacteria was manifested in clove (Pcc and Pa), mint (Pcc), oregano (Pa) and thyme (Pa) EOs. Rosemary EO was the least effective. The results of the in vivo test were not entirely consistent with those of the in vitro tests. The most significant antibacterial effect was achieved with mint EO. The treatment of potato tuber discs with mint EO at a concentration of 3 μL/mL for Pcc and 3–10 μL/mL for Pa was 100% effective. The efficacy of the essential oils of caraway (5–10 μL/mL), thyme (10 μL/mL) and oregano (5 μL/mL) also ranged from 95.7 to 99.7%. Based on the results of the in vivo test, it may be recommended that mint EO and potentially caraway, oregano and thyme EOs be further tested for pickling potato tubers against bacteria of the genus Pectobacterium.

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Recent developments in sources, chemical constituents, health benefits and food applications of essential oils extracted from medicine food homology plants

Yin

Shang

et al. 2023

Food Bioscience

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Inhibitory effect and possible mechanism of oregano and clove essential oils against Pectobacterium carotovorum subsp. carotovorum as onion soft rot in storage

Cited by 7 publications

References 50 publications

Fermented vegetables in China: overview, novel processes, influencing factors, lactic acid bacteria and industrialisation status

Fermented vegetables in China: overview, novel processes, influencing factors, lactic acid bacteria and industrialisation status

Laboratory Efficacy of Essential Oils Against Pectobacterium carotovorum Subsp. carotovorum and Pectobacterium atrosepticum Causing Soft Rot of Potato Tubers

Recent developments in sources, chemical constituents, health benefits and food applications of essential oils extracted from medicine food homology plants

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