问题描述：
英语翻译
Myrtle (Myrtus communis L.),an evergreen shrub belonging to the
family Myrtaceae,is distributed in Europe,Asia,Africa and America.The
leaves of this species are strongly aromatic.The main chemical
components of myrtle leaves essential oils were 1,8-cineole (18.3%),
linalool (16.3%) andmyrtenyl acetate (14.5%) (Ozek et al.,2000).The leaves
and berries arewidely used in theMediterranean area to flavourmeat and
fish dishes,as well as an aroma for wines and liqueurs (Anon,2006).It is
also used in traditional medicine and the perfumery,cosmetic and
pharmaceutical industries.In addition,the species is known for its antihyperglycemic
and anti-inflammatory effects (Messaoud et al.,2005).
Previous studies have reported the antimicrobial effects of myrtle leaves
oil on Lactobacillus spp.,Staphylococcus aureus,Escherichia coli,Yersinia
enterocolitica in vitro conditions (Bouzouita et al.,2003; Sağdiç et al.,
2003).However,to our knowledge this is the first report that investigates
the antimicrobial efficacy of myrtle leaves oil on food systems.
The objective of this study was to investigate the possibility of
using myrtle essential oils as an alternative to use of chlorine on fresh
cut lettuce and whole tomatoes.
2.Materials and methods
2.1.Microbial culture and inoculum preparation
Salmonella enterica subsp.enterica serovar Typhimurium ATCC
13311 was obtained from Ege University,Faculty of Science,Basic
and Industrial Microbiology Department.Stock culture was kept at
4 °C on Tryptone Soya Agar (TSA,pH 7.3±0.2,Oxoid,Basingstoke,
England,UK) slants.Culture was grown in Tryptone Soya Broth (TSB,
pH 7.3±0.2,Oxoid,Basingstoke,England,UK) supplemented with
50 ppm nalidixic acid and incubated at 37 °C for 24 h.Cells were
collected by centrifugation (5000 ×g,20 min,25 °C),resuspended in
10 ml of sterile peptone water (0.1%),appropriate dilutions were
prepared from this suspension.
2.2.Preparation of essential oil
The essential oil used in this work was myrtle leaves oil (Myrtus
communis L.) obtained from Turer Tarim ve Orman Urunleri Ith.Ihr.
San.A.S (Izmir,Turkey).Solutions containing 500,750 and 1000 ppm
of essential oil were prepared before each experiment in sterile
distilled water from pure essential oil extracted by steam distillation.
2.3.Produce preparation
Iceberg lettuce (Lactuca sativa) and tomatoes (Lycopersicon
lycopersicum L.) were purchased from a local supermarket in Izmir
and stored at 4 °C for a maximum of 2 days before use in experiments.
Myrtle (Myrtus communis L.),an evergreen shrub belonging to the
family Myrtaceae,is distributed in Europe,Asia,Africa and America.The
leaves of this species are strongly aromatic.The main chemical
components of myrtle leaves essential oils were 1,8-cineole (18.3%),
linalool (16.3%) andmyrtenyl acetate (14.5%) (Ozek et al.,2000).The leaves
and berries arewidely used in theMediterranean area to flavourmeat and
fish dishes,as well as an aroma for wines and liqueurs (Anon,2006).It is
also used in traditional medicine and the perfumery,cosmetic and
pharmaceutical industries.In addition,the species is known for its antihyperglycemic
and anti-inflammatory effects (Messaoud et al.,2005).
Previous studies have reported the antimicrobial effects of myrtle leaves
oil on Lactobacillus spp.,Staphylococcus aureus,Escherichia coli,Yersinia
enterocolitica in vitro conditions (Bouzouita et al.,2003; Sağdiç et al.,
2003).However,to our knowledge this is the first report that investigates
the antimicrobial efficacy of myrtle leaves oil on food systems.
The objective of this study was to investigate the possibility of
using myrtle essential oils as an alternative to use of chlorine on fresh
cut lettuce and whole tomatoes.
2.Materials and methods
2.1.Microbial culture and inoculum preparation
Salmonella enterica subsp.enterica serovar Typhimurium ATCC
13311 was obtained from Ege University,Faculty of Science,Basic
and Industrial Microbiology Department.Stock culture was kept at
4 °C on Tryptone Soya Agar (TSA,pH 7.3±0.2,Oxoid,Basingstoke,
England,UK) slants.Culture was grown in Tryptone Soya Broth (TSB,
pH 7.3±0.2,Oxoid,Basingstoke,England,UK) supplemented with
50 ppm nalidixic acid and incubated at 37 °C for 24 h.Cells were
collected by centrifugation (5000 ×g,20 min,25 °C),resuspended in
10 ml of sterile peptone water (0.1%),appropriate dilutions were
prepared from this suspension.
2.2.Preparation of essential oil
The essential oil used in this work was myrtle leaves oil (Myrtus
communis L.) obtained from Turer Tarim ve Orman Urunleri Ith.Ihr.
San.A.S (Izmir,Turkey).Solutions containing 500,750 and 1000 ppm
of essential oil were prepared before each experiment in sterile
distilled water from pure essential oil extracted by steam distillation.
2.3.Produce preparation
Iceberg lettuce (Lactuca sativa) and tomatoes (Lycopersicon
lycopersicum L.) were purchased from a local supermarket in Izmir
and stored at 4 °C for a maximum of 2 days before use in experiments.
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