dc.creator | Bukvicki, Danka | |
dc.creator | Stojković, Dejan | |
dc.creator | Soković, Marina | |
dc.creator | Nikolić, Miloš | |
dc.creator | Vannini, Lucia | |
dc.creator | Montanari, Chiara | |
dc.creator | Marin, Petar D. | |
dc.date.accessioned | 2016-05-23T10:59:39Z | |
dc.date.issued | 2015 | |
dc.identifier.issn | 1096-1127 | |
dc.identifier.uri | https://radar.ibiss.bg.ac.rs/handle/123456789/1913 | |
dc.description.abstract | Chemical composition of Micromeria dalmatica essential oil (EO) by gas
chromatography mass spectrometry solid phase microextraction
(GC/MS-SPME) analysis revealed that the dominant compounds were
piperitenone (41.46\%), pulegone (19.02\%), piperitenone oxide
(14.49\%), D-limonene (6.23\%) and p-menthone (5.06\%). The minimum
inhibitory concentration (MIC) ranged from 0.03 to 2.32 mg/mL for
bacteria, and from 0.62 to 2.49 mg/mL for yeast strains, while the
minimum bactericidal/yeast-cidal concentration (MBC/MYC) varied from
0.07 to 1.15 mg/mL and 1.11-5.57 mg/mL for bacteria and yeasts,
respectively. Growth inhibition concentration (GIC(50)) that caused 50\%
of growth delay of Salmonella Typhimurium in pork meat system was
calculated to be 0.048 mg/mL. Experimental results suggest that M.
dalmatica EO possess high antimicrobial efficacy against food spoilage
microorganisms. The present study has certainly set up an attractive
platform for commercial applications of EO as natural preservative in
food, such as pork meat. (C) 2015 Elsevier Ltd. All rights reserved. | en |
dc.description.sponsorship | Ministry of Education, Science and Technological Development of Serbia
{[}173029, 173032]; Department of Agricultural and Food Sciences,
University of Bologna, Italy | |
dc.language | English | |
dc.rights | restrictedAccess | |
dc.source | Lwt-Food Science and Technology | |
dc.subject | Micromeria dalmatica | |
dc.subject | Antimicrobial activity | |
dc.subject | Salmonella
Typhimurium | |
dc.subject | Pork meat | |
dc.title | Potential application of Micromeria dalmatica essential oil as a
protective agent in a food system | en |
dc.type | article | |
dc.rights.license | ARR | |
dcterms.abstract | Николиц, Милос; Ваннини, Луциа; Соковић, Марина; Монтанари, Цхиара; Марин, Петар Д.; Стојковиц, Дејан; Буквицки, Данка; | |
dc.citation.issue | 1 | |
dc.citation.volume | 63 | |
dc.identifier.doi | 10.1016/j.lwt.2015.03.053 | |
dc.identifier.scopus | 2-s2.0-84928705592 | |
dc.identifier.wos | 000355027600037 | |
dc.citation.spage | 262 | |
dc.citation.epage | 267 | |
dc.type.version | publishedVersion | en |