Cumin seed essential oil and nisin work synergistically to inhibit food-borne pathogens. - GreenMedInfo Summary
Synergistic antibacterial activity of the essential oil of Cuminum cyminum L. seed and nisin in a food model.
J Appl Microbiol. 2011 Jan 12. Epub 2011 Jan 12. PMID: 21226797
Department of Food Hygiene, Faculty of Paraveterinary Sciences, Bu-Ali Sina University, Hamedan, Iran Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran Department of Pathobiology, Faculty of Veterinary Medicine and Electron Microscope Centre of Urmia University, Urmia, Iran Department of Clinical Sciences, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.
Aims: To investigate effects of various concentrations of the essential oil of Cuminum cyminum L. seed alone and in combination with nisin on survival of vegetative forms of Bacillus cereus and Bacillus subtilis in a food model (commercial barley soup) and their ultrastructure. Methods and Results: Gas chromatography-mass spectrometry analysis indicated that cumin aldehyde (29·02%) and α-terpinen-7-al (20·70%) constituted the highest amount of the essential oil. The lowest concentration of the essential oil significantly affected the growth of the bacteria at 8°C but not at 25°C. Synergistic effect of the essential oil in combination with the lowest concentration of nisin was observed on the bacteria at 8°C. Evaluation of the sensory properties showed that concentration of 0·15 μl ml(-1) of the essential oil was the most acceptable. Conclusions: The essential oil of C. cyminum L. seed showed the most bactericidal effects on B. cereus at 8°C. Ultrastructural studies of vegetative cells confirmed the synergistic destructive effects of the essential oil and nisin on membrane and cell wall of the bacteria. Significance and Impact of the Study: Utilization of essential oil of C. cyminum L. seed in combination with nisin can inhibit growth of food-borne pathogens in food.