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      Use of Essential Oils to Inhibit Alicyclobacillus Acidoterrestris: A Short Overview of the Literature

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          Abstract

          Essential oils (EOs) are promising and friendly antimicrobials for the prolongation of the shelf life of many foods. They have been extensively used to inhibit spoiling and pathogenic microorganisms of many kinds of products like fruit juices and acidic drinks. Therefore, they could be used successfully to control the germination of spores of Alicyclobacillus acidoterrestris, that finds in these products an optimal environment for growth. This paper reports a brief overview of the literature available, focusing on the effects of EOs toward alicyclobacilli.

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          Antimicrobial agents from plants: antibacterial activity of plant volatile oils.

          H. J. D. Dorman, S G Deans (2000)
          The volatile oils of black pepper [Piper nigrum L. (Piperaceae)], clove [Syzygium aromaticum (L.) Merr. & Perry (Myrtaceae)], geranium [Pelargonium graveolens L'Herit (Geraniaceae)], nutmeg [Myristica fragrans Houtt. (Myristicaceae), oregano [Origanum vulgare ssp. hirtum (Link) Letsw. (Lamiaceae)] and thyme [Thymus vulgaris L. (Lamiaceae)] were assessed for antibacterial activity against 25 different genera of bacteria. These included animal and plant pathogens, food poisoning and spoilage bacteria. The volatile oils exhibited considerable inhibitory effects against all the organisms under test while their major components demonstrated various degrees of growth inhibition.
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            Antimicrobial herb and spice compounds in food

            M.M. Tajkarimi, S.A. Ibrahim, D.O. Cliver (2010)
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              Antibacterial activities of plant essential oils and their components against Escherichia coli O157:H7 and Salmonella enterica in apple juice.

              Mendel Friedman, Philip R Henika, Carol Levin … (2004)
              We evaluated 17 plant essential oils and nine oil compounds for antibacterial activity against the foodborne pathogens Escherichia coli O157:H7 and Salmonella enterica in apple juices in a bactericidal assay in terms of % of the sample that resulted in a 50% decrease in the number of bacteria (BA(50)). The 10 compounds most active against E. coli (60 min BA(50) range in clear juice, 0.018-0.093%) were carvacrol, oregano oil, geraniol, eugenol, cinnamon leaf oil, citral, clove bud oil, lemongrass oil, cinnamon bark oil, and lemon oil. The corresponding compounds against S. enterica (BA(50) range, 0.0044-0.011%) were Melissa oil, carvacrol, oregano oil, terpeineol, geraniol, lemon oil, citral, lemongrass oil, cinnamon leaf oil, and linalool. The activity (i) was greater for S. enterica than for E. coli, (ii) increased with incubation temperature and storage time, and (iii) was not affected by the acidity of the juices. The antibacterial agents could be divided into two classes: fast-acting and slow-acting. High-performance liquid chromatography analysis showed that the bactericidal results are related to the composition of the oils. These studies provide information about new ways to protect apple juice and other foods against human pathogens.
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                Author and article information

                Journal
                Journal ID (nlm-ta): Front Microbiol
                Journal ID (publisher-id): Front. Microbio.
                Title: Frontiers in Microbiology
                Publisher: Frontiers Research Foundation
                ISSN (Electronic): 1664-302X
                Publication date (Electronic): 27 September 2011
                Publication date Collection: 2011
                Volume: 2
                Electronic Location Identifier: 195
                Affiliations
                [1] 1simpleDepartment of Food Science, Faculty of Agricultural Science, University of Foggia Foggia, Italy
                [2] 2simpleFood Quality and Health Research Center, University of Foggia Foggia, Italy
                Author notes

                Edited by: Anderson de Souza Sant’Ana, University of São Paulo, Brazil

                Reviewed by: Juan Martín Oteiza, Centro de Investigaciòn y Asistencia Tècnica a la Industria Agroalimentaria, Argentina; Maria Crystina Igarashi, University of São Paulo, Brazil; Sun Chul Kang, Daegu University, South Korea

                *Correspondence: Antonio Bevilacqua, Department of Food Science, Faculty of Agricultural Science, University of Foggia, Via Napoli 25, 71122 Foggia, Italy. e-mail: a.bevilacqua@ 123456unifg.it ; abevi@ 123456libero.it

                This article was submitted to Frontiers in Food Microbiology, a specialty of Frontiers in Microbiology.

                Article
                DOI: 10.3389/fmicb.2011.00195
                PMC ID: 3180642
                PubMed ID: 21991262
                SO-VID: 1a7a6f64-4742-48d0-aa6a-13059f6eb591
                Copyright © Copyright © 2011 Bevilacqua, Corbo and Sinigaglia.
                License:

                This is an open-access article subject to a non-exclusive license between the authors and Frontiers Media SA, which permits use, distribution and reproduction in other forums, provided the original authors and source are credited and other Frontiers conditions are complied with.

                History
                Date received : 01 July 2011
                Date accepted : 02 September 2011
                Page count
                Figures: 1, Tables: 0, Equations: 0, References: 34, Pages: 5, Words: 4350
                Categories
                Subject: Microbiology
                Subject: Mini Review Article

                ScienceOpen disciplines: Microbiology & Virology
                Keywords: active compounds,essential oils,alicyclobacillus acidoterrestris,friendly compounds,spore inhibition
                Data availability:
                ScienceOpen disciplines: Microbiology & Virology
                Keywords: active compounds, essential oils, alicyclobacillus acidoterrestris, friendly compounds, spore inhibition

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