期刊
MOLECULES
卷 27, 期 7, 页码 -出版社
MDPI
DOI: 10.3390/molecules27072182
关键词
essential oils; S; typhimurium; SdiA gene; antibiotic; biofilm formation
资金
- Taif University Researchers Supporting Project, Taif University, Taif, Saudi Arabia [TURSP-2020/140]
- Princess Nourah bint Abdulrahman University Researchers Supporting Project, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia [PNURSP2022R249]
This study investigated the anti-biofilm effects of garlic and thyme essential oils on Salmonella typhimurium. The results showed that garlic essential oil had stronger antibacterial properties and that Salmonella typhimurium had varying degrees of biofilm formation abilities at different temperatures.
Biofilm control by essential oil (EO) application has recently increased to preclude biofilm production on foods and environmental surfaces. In this work, the anti-biofilm effects of garlic and thyme essential oils using the minimum inhibitory concentration (MIC) method against Salmonella typhimurium recovered from different abattoir samples were investigated along with the virulence genes (InvA, SdiA and Stn genes), and the antimicrobial susceptibility profile of S. typhimurium as well. The obtained results revealed that S. typhimurium contaminated abattoir samples to varying degrees. The InvA gene was investigated in all isolates, whereas the SdiA and Stn genes were observed in four and three isolates, respectively. Utilizing the disc diffusion method, S. typhimurium isolates demonstrated substantial resistance to most of the examined antibiotics with a high multiple antibiotic resistance index. S. typhimurium isolates demonstrated biofilm formation abilities to various degrees at varied temperatures levels (4 degrees C and 37 degrees C). In conclusion, the obtained samples from the research area are regarded as a potential S. typhimurium contamination source. Furthermore, garlic essential oil (GEO) has more potential to inhibit S. typhimurium biofilm at different sub-minimum inhibitory concentrations as compared to thyme essential oil (TEO). Therefore, these EOs are considered as potential natural antibacterial options that could be applied in food industry.
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