期刊
MICROBIOLOGY
卷 83, 期 4, 页码 357-365出版社
MAIK NAUKA/INTERPERIODICA/SPRINGER
DOI: 10.1134/S0026261714040067
关键词
Cinnamomum cassia bark; antibacterial activity; essential oil; mechanism of action; food-related bacteria
类别
资金
- Natural Science Foundation of Shanxi Province, China [2012011031-3]
- Program for the Top Young Academic Leaders of Higher Learning Institutions of Shanxi
The majority of components of the essential oil from Cinnamomum cassia bark were identified by gas chromatography and mass spectrometry (GC-MS) in this study. The trans-cinnamaldehyde (68.52%) was found to be the major compound. The antibacterial activity of essential oil against four food-related bacteria was evaluated. The results showed it was stronger effect against Staphylococcus aureus with both the largest ZOI of 27.4 mm and the lowest minimum inhibitory concentration (MIC) of 2.5 mg/mL and minimum bactericidal concentration (MBC) of 5.0 mg/mL respectively. Postcontact effect (PCE) assay also confirmed the essential oil had a significant effect on the growth rate of surviving S. aureus and Escherichia coli. The mechanism against S. aureus and E. coli may be due to the increase in permeability of cell membranes, and the leakage of intracellular constituents based on cell permeability assay and electron microscopy observations.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据