Antibacterial potential of red-wine marinades containing essential oils against food contaminants in raw beef
Аутори
Mitić-Ćulafić, DraganaVasilijević, Bojana
![](/themes/MirageReFRI/images/orcid.png)
Jovanović, Marina
Knežević-Vukčević, Jelena
Djekic, Ilija
Cvetković, Stefana
Djukanović, Stefana
Nikolić, Biljana
Конференцијски прилог (Објављена верзија)
![](/themes/MirageReFRI//images/creativecommons/arr.png)
Метаподаци
Приказ свих података о документуАпстракт
Background: Marinades could be prepared with different constituents including wines and essential
oils (EOs), using as flavoring agents and natural preservatives.
Objectives: The aim of this work was to monitor the antibacterial effect of red-wine marinades
containing EOs of Juniperus communis (J), Satureja montana (S) and their mixtures (J+S) on beef.
Methods: Marinades - the base one (BM), and the ones with J, S and J+S were prepared, while saline
(0.85% NaCl) was used as negative control. Samples were marinated for 24h at 4°C and used for
sensory and microbiological analyses. The taste and odor were rated by panelists using the intensity
scales. The bacterial growth of aerobic heterotrophic mesophils (AHM), Enterobacteriaceae, lactic
acid bacteria, and inoculated Listeria monocytogenes, was monitored in time-kill assay performed
during 15 days of meat storage at 4°C.
Results: Sensory acceptable concentrations were up to 0.5%, 0.125% and 0.25%+0.125% for J, S and
J+S, resp...ectively. They were used in time-kill assay which revealed that bacterial counts of all
monitored groups were significantly dropped in the marinades, comparing to saline. The remarkable
effect was achieved with BM, with the drop of approximately 2-3 logCFU/g. The addition of EOs
improved the antibacterial effect and additionally decreased the logCFU/g for 1-2.5 units. The further
enhance of antibacterial efficacy with EOs mixture was observed in the cases of L. monocytogenes
ATCC191111 and AHM. This work elucidated that S. montana and J. communis EOs could provide a
safety barrier against L. monocytogenes and food spoilage bacteria and encouraged further research.
Извор:
Abstract Book : 8th Congress of European Microbiologists, 7-11 July, 2019, Glasgow, Scotland, 2019, 1563-1563Издавач:
- Delft : Federation of European Microbiological Societies
Институција/група
Institut za voćarstvoTY - CONF AU - Mitić-Ćulafić, Dragana AU - Vasilijević, Bojana AU - Jovanović, Marina AU - Knežević-Vukčević, Jelena AU - Djekic, Ilija AU - Cvetković, Stefana AU - Djukanović, Stefana AU - Nikolić, Biljana PY - 2019 UR - https://refri.institut-cacak.org/handle/123456789/619 AB - Background: Marinades could be prepared with different constituents including wines and essential oils (EOs), using as flavoring agents and natural preservatives. Objectives: The aim of this work was to monitor the antibacterial effect of red-wine marinades containing EOs of Juniperus communis (J), Satureja montana (S) and their mixtures (J+S) on beef. Methods: Marinades - the base one (BM), and the ones with J, S and J+S were prepared, while saline (0.85% NaCl) was used as negative control. Samples were marinated for 24h at 4°C and used for sensory and microbiological analyses. The taste and odor were rated by panelists using the intensity scales. The bacterial growth of aerobic heterotrophic mesophils (AHM), Enterobacteriaceae, lactic acid bacteria, and inoculated Listeria monocytogenes, was monitored in time-kill assay performed during 15 days of meat storage at 4°C. Results: Sensory acceptable concentrations were up to 0.5%, 0.125% and 0.25%+0.125% for J, S and J+S, respectively. They were used in time-kill assay which revealed that bacterial counts of all monitored groups were significantly dropped in the marinades, comparing to saline. The remarkable effect was achieved with BM, with the drop of approximately 2-3 logCFU/g. The addition of EOs improved the antibacterial effect and additionally decreased the logCFU/g for 1-2.5 units. The further enhance of antibacterial efficacy with EOs mixture was observed in the cases of L. monocytogenes ATCC191111 and AHM. This work elucidated that S. montana and J. communis EOs could provide a safety barrier against L. monocytogenes and food spoilage bacteria and encouraged further research. PB - Delft : Federation of European Microbiological Societies C3 - Abstract Book : 8th Congress of European Microbiologists, 7-11 July, 2019, Glasgow, Scotland T1 - Antibacterial potential of red-wine marinades containing essential oils against food contaminants in raw beef EP - 1563 SP - 1563 ER -
@conference{ author = "Mitić-Ćulafić, Dragana and Vasilijević, Bojana and Jovanović, Marina and Knežević-Vukčević, Jelena and Djekic, Ilija and Cvetković, Stefana and Djukanović, Stefana and Nikolić, Biljana", year = "2019", abstract = "Background: Marinades could be prepared with different constituents including wines and essentialoils (EOs), using as flavoring agents and natural preservatives.Objectives: The aim of this work was to monitor the antibacterial effect of red-wine marinadescontaining EOs of Juniperus communis (J), Satureja montana (S) and their mixtures (J+S) on beef.Methods: Marinades - the base one (BM), and the ones with J, S and J+S were prepared, while saline(0.85% NaCl) was used as negative control. Samples were marinated for 24h at 4°C and used forsensory and microbiological analyses. The taste and odor were rated by panelists using the intensityscales. The bacterial growth of aerobic heterotrophic mesophils (AHM), Enterobacteriaceae, lacticacid bacteria, and inoculated Listeria monocytogenes, was monitored in time-kill assay performedduring 15 days of meat storage at 4°C.Results: Sensory acceptable concentrations were up to 0.5%, 0.125% and 0.25%+0.125% for J, S andJ+S, respectively. They were used in time-kill assay which revealed that bacterial counts of allmonitored groups were significantly dropped in the marinades, comparing to saline. The remarkableeffect was achieved with BM, with the drop of approximately 2-3 logCFU/g. The addition of EOsimproved the antibacterial effect and additionally decreased the logCFU/g for 1-2.5 units. The furtherenhance of antibacterial efficacy with EOs mixture was observed in the cases of L. monocytogenesATCC191111 and AHM. This work elucidated that S. montana and J. communis EOs could provide asafety barrier against L. monocytogenes and food spoilage bacteria and encouraged further research.", publisher = "Delft : Federation of European Microbiological Societies", journal = "Abstract Book : 8th Congress of European Microbiologists, 7-11 July, 2019, Glasgow, Scotland", title = "Antibacterial potential of red-wine marinades containing essential oils against food contaminants in raw beef", pages = "1563-1563" }
Mitić-Ćulafić, D., Vasilijević, B., Jovanović, M., Knežević-Vukčević, J., Djekic, I., Cvetković, S., Djukanović, S.,& Nikolić, B.. (2019). Antibacterial potential of red-wine marinades containing essential oils against food contaminants in raw beef. in Abstract Book : 8th Congress of European Microbiologists, 7-11 July, 2019, Glasgow, Scotland Delft : Federation of European Microbiological Societies., 1563-1563.
Mitić-Ćulafić D, Vasilijević B, Jovanović M, Knežević-Vukčević J, Djekic I, Cvetković S, Djukanović S, Nikolić B. Antibacterial potential of red-wine marinades containing essential oils against food contaminants in raw beef. in Abstract Book : 8th Congress of European Microbiologists, 7-11 July, 2019, Glasgow, Scotland. 2019;:1563-1563..
Mitić-Ćulafić, Dragana, Vasilijević, Bojana, Jovanović, Marina, Knežević-Vukčević, Jelena, Djekic, Ilija, Cvetković, Stefana, Djukanović, Stefana, Nikolić, Biljana, "Antibacterial potential of red-wine marinades containing essential oils against food contaminants in raw beef" in Abstract Book : 8th Congress of European Microbiologists, 7-11 July, 2019, Glasgow, Scotland (2019):1563-1563.