The authors acknowledge the skilled technical assistance of Aaron C. Williams in carrying out the experiments.
Inhibition of Lactic Acid Bacteria by Herbs
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 5, pages 1455–1459, September 1983
How to Cite
ZAIKA, L. L., KISSINGER, J. C. and WASSERMAN, A. E. (1983), Inhibition of Lactic Acid Bacteria by Herbs. Journal of Food Science, 48: 1455–1459. doi: 10.1111/j.1365-2621.1983.tb03515.x
Reference to a brand or firm name does not constitute endorsement by the U.S. Department of Agriculture over others of a similar nature not mentioned.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 12/31/82; revised 5/4/83; accepted 5/11/83
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.