Evaluation of essential oils from Aloysiapolystachya, Citrus limon, Eucalyptuscinerea, and Laurus nobilis, and(R)-(−)-carvone as natural preservatives in Vienna sausages

Abstract

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.