Study on the inhibitory effect of different essential oil products on microorganisms
The aim of the study was to compare the bacteriostatic effect and bacteriostatic stability of commercially available plant essential oils under high temperature conditions.In the experiment,nine kinds of commercial essential oil products were selected,and the antibacterial effect of different products before and after high temperature treatment(85 ℃for 10 min)was measured by culture counting method,and the antibacterial stability of each product was compared.The results showed that the inhibition effect of the test product on the two indicator bacteria was different.After high temperature treatment of 85℃and 10 min,the antibacterial effect of some products was weakened,and even had no significant difference with the control group,only a few products showed antibacterial stability under high temperature conditions.Studies have shown that when selecting essential oil products,in addition to considering the antibacterial properties of essential oil components,it is also necessary to consider the influence of feed technology,especially high temperature treatment,on the antibacterial effects of essential oil.
Plant essential oilHigh temperature treatmentAntibacterial effect
NETL
NSTL
万方数据
维普
