Inhibitory Effect of Mentha Longifolia L. Essential Oil against Listeria Monocytogenes Using Transmission Electron Microscopy

Razzagh Mahmoudi, Farzad Katiraee*, Hossein Tajik, Amir Abbas, Farshid and Omid Fakhri

Inevitable side effects of chemical food preservatives and drug resistance have increased interests on use of natural preservatives derived from plants. Therefore, in the present paper, the biological properties of Mentha longifolia L. essential oil were studied. Chemical analysis (GC/MS) and antibacterial properties of the Mentha longifolia L. essential oil (EO) was under different temperature and pH values were evaluated with special reference to the mechanism of inhibition Listeria monocytogenes growth at ultra-structural level by TEM.Minimum inhibition concentration and minimum bactericidal concentration values of the M. longifoli L. EO showed to be in the range of 150-9600 μg/ml. These MIC, MBC results and cell membrane damage observed in TEM evaluation indicate that this EO has a high potential of anti-Listeria effect.It is concluded that M. longifoli L. EO could be effectively used as a natural biopreservative against foodborne bacteria.

Keywords: Mentha longifolia; Essential oil; Foodborne pathogen; Transmission electron microscopy

Published on: Jan 20, 2016 Pages: 14-17

Full Text PDF Full Text HTML DOI: 10.17352/ijvsr.000008
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