| Registro completo |
| Provedor de dados: |
BJM
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| País: |
Brazil
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| Título: |
Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods
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| Autores: |
Souza,Evandro Leite de
Barros,Jefferson Carneiro de
Conceição,Maria Lúcia da
Gomes Neto,Nelson Justino
Costa,Ana Caroliny Vieira da
|
| Data: |
2009-06-01
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| Ano: |
2009
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| Palavras-chave: |
Essential oil
Organic acid
Combined use
Anti-staphylococcal effect
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| Resumo: |
This study evaluated the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare L. essential oil and acetic acid against Staphylococcus aureus by the determination of Fractional Inhibitory Concentration (FIC) index and kill-time assay in nutrient broth, meat broth and in a food model (meat pieces). Acetic acid showed MIC and MFC of 0.6 and 1.25 µL.mL-1, respectively. For O. vulgare essential oil MIC and MBC were 1.25 and 2.5 µL.mL-1, respectively. FIC indexes of the mixture of essential oil and acetic acid at MIC x ½ were £ 1.0, showing an additive effect. No synergy was found at kill-time study. Anti-staphylococcal effect of the antimicrobials alone or in mixture (MIC x ½) was lower in meat than in nutrient and meat broths. The effective combination of essential oils and organic acids could appear as an attractive alternative for the food industry, as the doses to inhibit the microbial growth in foods can be lowered.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000200032
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| Editor: |
Sociedade Brasileira de Microbiologia
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| Relação: |
10.1590/S1517-83822009000200032
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| Formato: |
text/html
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| Fonte: |
Brazilian Journal of Microbiology v.40 n.2 2009
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| Direitos: |
info:eu-repo/semantics/openAccess
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