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Antimicrobial action of citrus oils.

Subba Rao, M. S. and Soumithri, T. C. and Suryanarayana Rao, R. (1967) Antimicrobial action of citrus oils. Journal of Food Science, 32. pp. 225-227.

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Abstract

inhibitory effect of essential oils of orange and lemon oil and the antibiotics tylosin and nisin was tested on bacteria and fungi in nutrient media. Though the degree of inhibition varied with the culture, orange oil was a more effective antimicrobial agent than lemon oil. All other conditions being identical, 2,000 ppm of orange oil had an effect similar to 10 ppm of tylosin, on all the gram-positive cultures tried, including the spores of Bacillus mbtilis. Moreover, orange oil was the only additive that showed inhibition of growth of the gram-negative cultures, excepting Serratia nzarcescens. Yeasts, in general, were more sensitive than bacteria to orange oil, the effective dose being 500 ppm, at a cell concentration of 1 million/ml. This was a definite advantage over the antibiotics, which had no action on fungi. Though not so sensitive as the yeasts, the molds were also suppressed by orange oil at 2,000 ppm. The possibility of using orange oil as a preservative in foods is indicated.

Item Type: Article
Uncontrolled Keywords: essential oils, orange, lemon oil, preservative
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 May 2016 08:10
Last Modified: 24 May 2016 08:10
URI: http://ir.cftri.com/id/eprint/3042

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