期刊
JOURNAL OF FOOD PROTECTION
卷 76, 期 10, 页码 1747-1752出版社
ELSEVIER
DOI: 10.4315/0362-028X.JFP-13-001
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资金
- Universita degli Studi di Palermo (Fondi di Ateneo)
- Consiglio Nazionale delle Ricerche (CNR-Rome)
Essential oils from six different populations of Origanum vulgare subsp. hirtum were compared for their antibiofilm properties. The six essential oils (A to F) were characterized by a combination of gas chromatography with flame ionization detector and gas chromatography with mass spectrometer detector analyses. All oils showed weak activity against the planktonic form of a group of Staphylococcus aureus strains and against a Pseudomonas aeruginosa ATCC 15442 reference strain. The ability to inhibit biofilm formation was investigated at sub-MIC levels of 200, 100, and 50 mu g/ml by staining sessile cells with safranin. Sample E showed the highest average effectiveness against all tested strains at 50 mu g/ml and had inhibition percentages ranging from 30 to 52%. In the screening that used preformed biofilm from the reference strain P. aeruginosa, essential oils A through E were inactive at 200 mu g/ml; F was active with a percentage of inhibition equal to 53.2%. Oregano essential oil can inhibit the formation of biofilms of various food pathogens and food spoilage organisms.
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