Evaluation of essential oils from Aloysiapolystachya, Citrus limon, Eucalyptuscinerea, and Laurus nobilis, and(R)-(−)-carvone as natural preservatives in Vienna sausages
- Autores
- Serra, Mónica Andrea; Quiberoni, Andrea del Lujan; Andreatta, Alfonsina Ester
- Año de publicación
- 2025
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Laurus nobilis, Citrus limon, Eucalyptus cinerea and Aloysia polystachya essential oils, and pure (R)-(−)-carvone compound are potential bactericides against the growth of Leuconostoc mesenteroides MS1. This strain can alter Vienna sausages by growing under anaerobic conditions, producing gas and causing packages to swell. The objectives of this work were to determine the minimum inhibitory and the minimum bactericidal concentrations of essential oils from Laurus nobilis, Citrus limon, Eucalyptus cinerea, Aloysia polystachya essential oils, and (R)-(−)-carvone, using the broth macrodilution technique, and to evaluate their effect on the sensitivity of Leuconostoc mesenteroides MS1 in the food matrix during 42 days. Low minimum inhibitory and bactericidal concentrations of the essential oils and pure compound were found, indicating that Leuconostoc mesenteroides MS1 is sensitive to them. Furthermore, 0.70 mL of Aloysia polystachya and 0.50 mL of Eucalyptus cinerea, Laurus nobilis and (R)-(−)-carvone were found to maintain viable cells of Leuconostoc mesenteroides MS1 at the initial count of 103 CFU g-1 in 2.5 g of sterile sausage samples.
Fil: Serra, Mónica Andrea. Universidad Tecnológica Nacional. Facultad Regional San Francisco. Departamento de Ingeniería Química; Argentina
Fil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Andreatta, Alfonsina Ester. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Tecnológica Nacional. Facultad Regional San Francisco. Departamento de Ingeniería Química; Argentina - Materia
-
VIENNA SAUSAGE
ESSENTIAL OIL
LEUCONOSTOC MESENTEROIDES MS1
ANTIMICROBIAL.
NATURAL PRESERVATIVES
CONTROL OF MICROORGANISMS IN FOOD - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/272033
Ver los metadatos del registro completo
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oai:ri.conicet.gov.ar:11336/272033 |
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network_name_str |
CONICET Digital (CONICET) |
spelling |
Evaluation of essential oils from Aloysiapolystachya, Citrus limon, Eucalyptuscinerea, and Laurus nobilis, and(R)-(−)-carvone as natural preservatives in Vienna sausagesSerra, Mónica AndreaQuiberoni, Andrea del LujanAndreatta, Alfonsina EsterVIENNA SAUSAGEESSENTIAL OILLEUCONOSTOC MESENTEROIDES MS1ANTIMICROBIAL.NATURAL PRESERVATIVESCONTROL OF MICROORGANISMS IN FOODhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Laurus nobilis, Citrus limon, Eucalyptus cinerea and Aloysia polystachya essential oils, and pure (R)-(−)-carvone compound are potential bactericides against the growth of Leuconostoc mesenteroides MS1. This strain can alter Vienna sausages by growing under anaerobic conditions, producing gas and causing packages to swell. The objectives of this work were to determine the minimum inhibitory and the minimum bactericidal concentrations of essential oils from Laurus nobilis, Citrus limon, Eucalyptus cinerea, Aloysia polystachya essential oils, and (R)-(−)-carvone, using the broth macrodilution technique, and to evaluate their effect on the sensitivity of Leuconostoc mesenteroides MS1 in the food matrix during 42 days. Low minimum inhibitory and bactericidal concentrations of the essential oils and pure compound were found, indicating that Leuconostoc mesenteroides MS1 is sensitive to them. Furthermore, 0.70 mL of Aloysia polystachya and 0.50 mL of Eucalyptus cinerea, Laurus nobilis and (R)-(−)-carvone were found to maintain viable cells of Leuconostoc mesenteroides MS1 at the initial count of 103 CFU g-1 in 2.5 g of sterile sausage samples.Fil: Serra, Mónica Andrea. Universidad Tecnológica Nacional. Facultad Regional San Francisco. Departamento de Ingeniería Química; ArgentinaFil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Andreatta, Alfonsina Ester. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Tecnológica Nacional. Facultad Regional San Francisco. Departamento de Ingeniería Química; ArgentinaUniversidad Nacional de Córdoba2025-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/272033Serra, Mónica Andrea; Quiberoni, Andrea del Lujan; Andreatta, Alfonsina Ester; Evaluation of essential oils from Aloysiapolystachya, Citrus limon, Eucalyptuscinerea, and Laurus nobilis, and(R)-(−)-carvone as natural preservatives in Vienna sausages; Universidad Nacional de Córdoba; AgriScientia; 42; 1; 7-2025; 59-661668-298XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://revistas.unc.edu.ar/index.php/agris/article/view/45364info:eu-repo/semantics/altIdentifier/doi/10.31047/1668.298x.v42.n1.45364info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:36:17Zoai:ri.conicet.gov.ar:11336/272033instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:36:17.887CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Evaluation of essential oils from Aloysiapolystachya, Citrus limon, Eucalyptuscinerea, and Laurus nobilis, and(R)-(−)-carvone as natural preservatives in Vienna sausages |
title |
Evaluation of essential oils from Aloysiapolystachya, Citrus limon, Eucalyptuscinerea, and Laurus nobilis, and(R)-(−)-carvone as natural preservatives in Vienna sausages |
spellingShingle |
Evaluation of essential oils from Aloysiapolystachya, Citrus limon, Eucalyptuscinerea, and Laurus nobilis, and(R)-(−)-carvone as natural preservatives in Vienna sausages Serra, Mónica Andrea VIENNA SAUSAGE ESSENTIAL OIL LEUCONOSTOC MESENTEROIDES MS1 ANTIMICROBIAL. NATURAL PRESERVATIVES CONTROL OF MICROORGANISMS IN FOOD |
title_short |
Evaluation of essential oils from Aloysiapolystachya, Citrus limon, Eucalyptuscinerea, and Laurus nobilis, and(R)-(−)-carvone as natural preservatives in Vienna sausages |
title_full |
Evaluation of essential oils from Aloysiapolystachya, Citrus limon, Eucalyptuscinerea, and Laurus nobilis, and(R)-(−)-carvone as natural preservatives in Vienna sausages |
title_fullStr |
Evaluation of essential oils from Aloysiapolystachya, Citrus limon, Eucalyptuscinerea, and Laurus nobilis, and(R)-(−)-carvone as natural preservatives in Vienna sausages |
title_full_unstemmed |
Evaluation of essential oils from Aloysiapolystachya, Citrus limon, Eucalyptuscinerea, and Laurus nobilis, and(R)-(−)-carvone as natural preservatives in Vienna sausages |
title_sort |
Evaluation of essential oils from Aloysiapolystachya, Citrus limon, Eucalyptuscinerea, and Laurus nobilis, and(R)-(−)-carvone as natural preservatives in Vienna sausages |
dc.creator.none.fl_str_mv |
Serra, Mónica Andrea Quiberoni, Andrea del Lujan Andreatta, Alfonsina Ester |
author |
Serra, Mónica Andrea |
author_facet |
Serra, Mónica Andrea Quiberoni, Andrea del Lujan Andreatta, Alfonsina Ester |
author_role |
author |
author2 |
Quiberoni, Andrea del Lujan Andreatta, Alfonsina Ester |
author2_role |
author author |
dc.subject.none.fl_str_mv |
VIENNA SAUSAGE ESSENTIAL OIL LEUCONOSTOC MESENTEROIDES MS1 ANTIMICROBIAL. NATURAL PRESERVATIVES CONTROL OF MICROORGANISMS IN FOOD |
topic |
VIENNA SAUSAGE ESSENTIAL OIL LEUCONOSTOC MESENTEROIDES MS1 ANTIMICROBIAL. NATURAL PRESERVATIVES CONTROL OF MICROORGANISMS IN FOOD |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.4 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Laurus nobilis, Citrus limon, Eucalyptus cinerea and Aloysia polystachya essential oils, and pure (R)-(−)-carvone compound are potential bactericides against the growth of Leuconostoc mesenteroides MS1. This strain can alter Vienna sausages by growing under anaerobic conditions, producing gas and causing packages to swell. The objectives of this work were to determine the minimum inhibitory and the minimum bactericidal concentrations of essential oils from Laurus nobilis, Citrus limon, Eucalyptus cinerea, Aloysia polystachya essential oils, and (R)-(−)-carvone, using the broth macrodilution technique, and to evaluate their effect on the sensitivity of Leuconostoc mesenteroides MS1 in the food matrix during 42 days. Low minimum inhibitory and bactericidal concentrations of the essential oils and pure compound were found, indicating that Leuconostoc mesenteroides MS1 is sensitive to them. Furthermore, 0.70 mL of Aloysia polystachya and 0.50 mL of Eucalyptus cinerea, Laurus nobilis and (R)-(−)-carvone were found to maintain viable cells of Leuconostoc mesenteroides MS1 at the initial count of 103 CFU g-1 in 2.5 g of sterile sausage samples. Fil: Serra, Mónica Andrea. Universidad Tecnológica Nacional. Facultad Regional San Francisco. Departamento de Ingeniería Química; Argentina Fil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Andreatta, Alfonsina Ester. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Tecnológica Nacional. Facultad Regional San Francisco. Departamento de Ingeniería Química; Argentina |
description |
Laurus nobilis, Citrus limon, Eucalyptus cinerea and Aloysia polystachya essential oils, and pure (R)-(−)-carvone compound are potential bactericides against the growth of Leuconostoc mesenteroides MS1. This strain can alter Vienna sausages by growing under anaerobic conditions, producing gas and causing packages to swell. The objectives of this work were to determine the minimum inhibitory and the minimum bactericidal concentrations of essential oils from Laurus nobilis, Citrus limon, Eucalyptus cinerea, Aloysia polystachya essential oils, and (R)-(−)-carvone, using the broth macrodilution technique, and to evaluate their effect on the sensitivity of Leuconostoc mesenteroides MS1 in the food matrix during 42 days. Low minimum inhibitory and bactericidal concentrations of the essential oils and pure compound were found, indicating that Leuconostoc mesenteroides MS1 is sensitive to them. Furthermore, 0.70 mL of Aloysia polystachya and 0.50 mL of Eucalyptus cinerea, Laurus nobilis and (R)-(−)-carvone were found to maintain viable cells of Leuconostoc mesenteroides MS1 at the initial count of 103 CFU g-1 in 2.5 g of sterile sausage samples. |
publishDate |
2025 |
dc.date.none.fl_str_mv |
2025-07 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/272033 Serra, Mónica Andrea; Quiberoni, Andrea del Lujan; Andreatta, Alfonsina Ester; Evaluation of essential oils from Aloysiapolystachya, Citrus limon, Eucalyptuscinerea, and Laurus nobilis, and(R)-(−)-carvone as natural preservatives in Vienna sausages; Universidad Nacional de Córdoba; AgriScientia; 42; 1; 7-2025; 59-66 1668-298X CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/272033 |
identifier_str_mv |
Serra, Mónica Andrea; Quiberoni, Andrea del Lujan; Andreatta, Alfonsina Ester; Evaluation of essential oils from Aloysiapolystachya, Citrus limon, Eucalyptuscinerea, and Laurus nobilis, and(R)-(−)-carvone as natural preservatives in Vienna sausages; Universidad Nacional de Córdoba; AgriScientia; 42; 1; 7-2025; 59-66 1668-298X CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://revistas.unc.edu.ar/index.php/agris/article/view/45364 info:eu-repo/semantics/altIdentifier/doi/10.31047/1668.298x.v42.n1.45364 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Universidad Nacional de Córdoba |
publisher.none.fl_str_mv |
Universidad Nacional de Córdoba |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1844613137291018240 |
score |
13.070432 |