Effectiveness of bioactive compounds produced by Lactobacillus lactis in combination with essential oils, salts and acetic acid to control Listeria monocytogenes in liquid model and minced meat of Hypophthalmichthys molitrix

Document Type : Research Paper



Biopersevation technology can reduce the use of chemical preservatives in food products and promote the organoleptic properties of food. In this study, the microbiological and sensory quality of minced meat produced from silver carp (Hypophthalmichtys molitrix) were investigated under the influence of essential oils, salt, nisin and acetic acid in refrigerated storage for 12 days. The treatments were including control, oregano essential oil (EO), marjoram EO, dill EO (0.2, 0.4, 0.6, 0.8 and 1%), salt, nisin and the combined groups (marjoram- oregano< oregano-acetic acid< marjoram-acetic acid). According to the results, marjoram EO showed the highest diameter of inhibition zone and the greatest impact against L. monocytogenes. The MIC and MBC of marjoram EO against L. monocytogenes were 2.5μL/mL and 3.75μL/mL, respectively. All sensory sample indices decreased during preservation and more decrease was observed in the control group compared to samples treated with essential oils. In turbidity test, the results of this experiment show that the effect of treatment and time is significant and more turbidity was shown in the control group in comparison to other samples. The lowest turbidity was related to acid treatment. Therefore, application of nisin with herbal essential oils is appropriate to promote seafood safety.


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