Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods

Brazilian Journal of Microbiology

Evandro Leite De Souza¹  Jefferson Carneiro De Barros¹  Maria Lúcia Da Conceição¹  Nelson Justino Gomes Neto¹  Ana Caroliny Vieira Da Costa¹ 

[1] ,Universidade Federal da Paraíba Centro de Ciências da Saúde Departamento de NutriçãoJoão Pessoa Paraíba ,Brasil

关键词: essential oil;    organic acid;    combined use;    anti-staphylococcal effect;    óleo essencial;    ácidos orgânicos;    uso combinado;    efeito anti-estafilocócico;   

DOI  :  10.1590/S1517-83822009000200032

来源: SciELO

【 摘 要 】

This study evaluated the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare L. essential oil and acetic acid against Staphylococcus aureus by the determination of Fractional Inhibitory Concentration (FIC) index and kill-time assay in nutrient broth, meat broth and in a food model (meat pieces). Acetic acid showed MIC and MFC of 0.6 and 1.25 µL.mL-1, respectively. For O. vulgare essential oil MIC and MBC were 1.25 and 2.5 µL.mL-1, respectively. FIC indexes of the mixture of essential oil and acetic acid at MIC x ½ were £ 1.0, showing an additive effect. No synergy was found at kill-time study. Anti-staphylococcal effect of the antimicrobials alone or in mixture (MIC x ½) was lower in meat than in nutrient and meat broths. The effective combination of essential oils and organic acids could appear as an attractive alternative for the food industry, as the doses to inhibit the microbial growth in foods can be lowered.

【 授权许可】

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