Inhibition of Lactic Acid Bacteria by Herbs
Laura L. Zaika, John C Kissinger, Aaron E. Wasserman
Journal of Food Science
Abstract
ABSTRACT Increasing concentrations (0.5–8g/liter) of oregano, rosemary, sage, and thyme progressively delayed growth and acid production by Lactobacillus plantarum and Pediococcus acidilactici in a liquid medium. After the bacteriostatic activity was overcome, all four herbs strongly stimulated acid production. The relative inhibitory effect of the herbs toward both microorganisms was oregano ≫ rosemary = sage gt; thyme. L. plantarum was more resistant than P. acidilactici to the toxic effect of the herbs. Organisms from cultures exhibiting delayed fermentation in the presence of sublethal concentrations of an herb, when subcultured into fresh media containing identical herb concentrations, initiated fermentation without delay, indicating development of resistance to the herb's effect. Moreover, bacteria which had acquired a resistance to one herb were also resistant to the other three herbs.
Extracted Claims
20 claims extracted from this paper into the knowledge graph
sage inhibits Lactobacillus plantarum
“Increasing concentrations (0.5–8g/liter) of oregano, rosemary, sage, and thyme progressively delayed growth and acid production by Lactobacillus plantarum and Pediococcus acidilactici in a liquid medi...”
oregano stimulates acid production
“After the bacteriostatic activity was overcome, all four herbs strongly stimulated acid production.”
oregano is more inhibitory than rosemary
“The relative inhibitory effect of the herbs toward both microorganisms was oregano ≫ rosemary = sage gt; thyme.”