Naslov
Investigation of the antimicrobial effect of black cumin seed oil using Staphylococcus aureus strains

Autori
Mikulka, Petra ; Čanak, Iva ; Mohácsiné Farkas, Csilla ; Frece, Jadranka

Izvornik
Journal of Food Investigation (0422-9576) 63 (2017), 3; 1642-1645

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, ostalo

Ključne riječi
black cumin seed oil ; thymoquinone ; alternative preservation ; multidrug resistance ; Staphylococcus aureus

Sažetak
As customer awareness grows, there is an increasing consumer demand for minimally processed food products containing reduced amounts of additives. In order to preserve the safety and stability of foodstuffs, the use of preservatives is necessary in most cases, but their amounts can be reduced or they can be replaced by using alternative preservatives. There are numerous research findings in the scientific literature that support the antimicrobial effect, oxidative stability and scavenger abilities of black cumin seed oil. These properties, combined with its beneficial physiological effects, make it particularly suitable for use as a natural preservative. The goal of this work was to investigate the antimicrobial effect of black cumin seed oil in the case of Staphylococcus aureus, a pathogen relevant from a food safety point of view. In order to be able to map the mode of action more accurately, we worked with erythromycin, and to test the suitability of the oil in a combined preservation process, it was combined with organic acids.

Izvorni jezik
Engleski

POVEZANOST RADA