Assessment of natural vegetal extracts in the inhibition of Leuconostoc mesenteroides MS1

MÓNICA SERRA; JORGE GARNERO; VERÓNICA NICOLAU; ALFONSINA ESTER ANDREATTA

Agriscientia

Universidad Nacional de Córdoba

Lugar: Córdoba; Año: 2018 vol. 35 p. 51 - 62

0327-6244

The present study focuses on the assessment of natural vegetal extracts inthe inhibition of bacteria altering Vienna sausages whose growth becomesevident in the vacuum packed product after two to three weeks of refrigeratedstorage causing packages to swell. The different natural extracts were obtainedby means of steam stripping, microwave assisted extraction and ultrasoundassisted extraction. Apart from these extracts, commercial essential oils, purecompounds present in the vegetal kingdom and solutions were also evaluated.For each of the extracts, microbial sensitivity tests were carried out in orderto assess the inhibitory/bactericidal effect against Leuconostoc mesenteroidesMS1. It has been found that the essential oils obtained from Citrus lemon peelsand Aloysia polystachya, Eucalyptus cinerea and Laurus nobilis leaves canbe used as bactericides against the growth of Leuconostoc mesenteroidesMS1. In addition, it has been found that eugenol/sunflower oil concentrationsgreater than 18.5% w/w, 0.75% w/w salicylic acid, 0.75% w/w hydroquinone;and Just commercial essential oils of lavender, peppermint and geranium alsopresented a bactericidal effect against it. These natural extracts used as naturalantimicrobials represent an alternative to common chemical food preservativesagainst the Leuconostoc mesenteroides MS1 strain.