کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4560602 1330513 2007 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes
چکیده انگلیسی

Twenty eight essential oils were evaluated for their antibacterial properties, against four pathogenic bacteria (Escherichia coli O157:H7, Listeria monocytogenes 2812 1/2a, Salmonella Typhimurium SL 1344 and Staphylococcus aureus). Essential oils were introduced into Brain Heart Infusion agar (BHI) (15 ml) at a concentration of 0.003%, 0.006%, 0.013%, 0.025%, 0.05%, 0.1%, 0.2%, 0.4% and 0.8% (vol/vol) to determine the minimum inhibitory concentration (MIC) and the maximal tolerated concentration (MTC) for each pathogen evaluated. Results showed that the most active essential oils against bacteria tested were Corydothymus capitatus, Cinnamomum cassia, Origanum heracleoticum, Satureja montana, and Cinnamomum verum (bark). These showed a MIC ⩽ 0.05% (vol/vol) for all bacteria tested. For the MTC, with the exception of S. Typhimurium and L. monocytogenes where a MTC of 0.025% (vol/vol) was observed in presence of Cinnamomum verum and Cinnamomum cassia, respectively, a MTC ⩽ 0.013% (vol/vol) was observed for all other bacteria and the three other most active essential oils. Three oils (Satureja hortensis, Thymus vulgaris carvacroliferum, Origanum compactum) showed a MIC ⩽ 0.1% (vol/vol) for all bacteria tested. Seven oils (Thymus vulgaris thymoliferum, Thymus serpyllum, Thymus satureioides, Cymbopogon martinii, Pimenta dioica, Cinnamomum verum (leaf), Eugenia caryophyllus) showed a lower antimicrobial activity showing a MIC ⩽ 0.4% (vol/vol) against the four bacteria tested. Finally, 13 essential oils were less active showing a MIC value ⩾ 0.8% (vol/vol) against at least one bacterium.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 18, Issue 5, May 2007, Pages 414–420
نویسندگان
, , , ,