In vitro susceptibility of Brachyspira hyodysenteriae to organic acids and essential oil components

Journal of Veterinary Medical Science

Marc HEYNDRICKX²  Maxime MAHU²  Lien VANDE MAELE²  Dominiek MAES¹  Frank PASMANS²  An MARTEL²  Marc VERLINDEN²  Nele DE PAUW²  Filip BOYEN²  Freddy HAESEBROUCK² 

[1] Department of Reproduction, Obstetrics and Herd Health, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820, Merelbeke, Belgium;Department of Pathology, Bacteriology and Poultry Diseases, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820, Merelbeke, Belgium

关键词: Brachyspira hyodysenteriae;    essential oil;    minimum inhibitory concentration (MIC);    organic acid;   

DOI  :  10.1292/jvms.15-0341

学科分类：兽医学

来源: Japanese Society of Veterinary Science

【 摘 要 】

References(29)The antibacterial potential of organic acids and essential oil components against Brachyspira hyodysenteriae, the causative pathogen of swine dysentery, was evaluated. Minimum inhibitory concentrations (MIC) of 15 compounds were determined at pH 7.2 and pH 6.0, using a broth microdilution assay. In addition, possible synergism was determined. MIC values for the three tested strains were similar. For organic acids, MIC values at pH 6.0 were lower than at pH 7.2. B. hyodysenteriae was most sensitive to cinnamaldehyde and lauric acid, with MIC values <1.5 mM. Most antibacterial effects of binary combinations were additive, however, for thymol and carvacrol, synergism could be observed. In vitro results demonstrate the antibacterial action of certain essential oil components and organic acids against B. hyodysenteriae.

【 授权许可】

Unknown