Effects of Mentha longifolia L. Essential Oil and Nisin Alone and in Combination on Bacillus cereus and Bacillus subtilis in a Food Model and Bacterial Ultrastructural Changes

In the face of emerging new pathogens and ever-growing health-conscious customers, food preservation technology remains on the top agenda of food industry. This study was aimed at determining the effects of the essential oil of Mentha longifolia L., alone and in combination with nisin, on Bacillus cereus and Bacillus subtilis at 8 degrees C and 25 degrees C in a food model (commercial barley soup) during 15 days. The essential oil alone at 8 degrees C inhibited bacterial growth significantly compared with the control (p < 0.05). However, at 25 degrees C, none of the concentrations of the essential oil alone showed inhibitory effect on bacterial growth. At 8 degrees C, the combination effect of the essential oil and nisin on bacteria was noted at 0.25 mu g mL(-1) for nisin and 0.05 mu L mL(-1) for the essential oil (p < 0.05). The combination of nisin and the essential oil demonstrated significant inhibitory effects on the vegetative forms of bacteria at 25 degrees C, although it was comparable to that of nisin alone at the same concentrations. Electron microscopy studies revealed a great deal of damage to B. cereus treated with a combination of nisin and the essential oil. However, the combination of nisin with the essential oil led to a complete destruction of cell wall and cytoplasm of vegetative cells of B. subtilis.