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Habituation of enterotoxigenic Staphylococcus aureus to Origanum vulgare L. essential oil does not induce direct-tolerance and cross-tolerance to salts and organic acids
Provedor de dados: Brazilian Journal of Microbiology
Autores: Tavares,Adassa Gama; Monte,Daniel Farias Marinho do; Albuquerque,Allan dos Reis; Sampaio,Fábio Correia; Magnani,Marciane; Siqueira Júnior,José Pinto de; Souza,Evandro Leite de.
Enterotoxigenic Staphylococcus aureus strains that were isolated from foods were investigated for their ability to develop direct-tolerance and cross-tolerance to sodium chloride (NaCl), potassium chloride (KCl), lactic acid (LA) and acetic acid (AA) after habituation in sublethal amounts (1/2 of the minimum inhibitory concentration - 1/2 MIC and 1/4 of the minimum inhibitory concentration - 1/4 MIC) of Origanum vulgare L. essential oil (OVEO). The habituation of S. aureus to 1/2 MIC and 1/4 MIC of OVEO did not induce direct-tolerance or cross-tolerance in the tested strains, as assessed by modulation of MIC values. Otherwise, exposing the strains to OVEO at sublethal concentrations maintained or increased the sensitivity of the cells to the tested...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Staphylococcus; Adaptation; Essential oil; Oregano.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000300835