| Autor: |
Hashemi H; Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 71441-13131, Iran., Shad E; Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 71441-13131, Iran., Ghiasi F; Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 71441-13131, Iran., Eskandari MH; Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 71441-13131, Iran. |
| Abstrakt: |
In this work, Enterococcus faecium, the specific spoilage organism responsible for bloating spoilage of sliced vacuum-packed cured emulsion-type sausage, was isolated and identified through molecular and biochemical techniques, and then the antibacterial activities of savory-loaded nanoemulsion (SNE), savory-loaded emulsion (SE), peppermint-loaded nanoemulsion (PNE), and peppermint-loaded emulsion (PE) were investigated against spoilage microorganisms. Nanoemulsions with average particle sizes in the range of 109.27 to 118.55 nm were developed by sonication and remained more stable than emulsion samples for 2 weeks. Regardless of emulsion type, the highest antimicrobial activity was detected for savory-loaded samples. Moreover, the significant enhancements in the antimicrobial activity of SNE compared to SE were confirmed by increasing the inhibition zone diameter (17.6%) and decreasing MIC (50%) and MBC (50%) due to the higher specific surface area of smaller droplets. The TEM and SEM micrographs confirmed the inhibitory effects of SNE due to the significant changes in the cell wall integrity of Enterococcus faecium . |
