Susceptibility of Enterococcus spp., Salmonella spp. and Staphylococcus spp. to organic acids

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F20%3AN0000147" target="_blank" >RIV/00027014:_____/20:N0000147 - isvavai.cz</a>

Result on the web

<a href="https://vuzv.cz/_privat/20144.pdf" target="_blank" >https://vuzv.cz/_privat/20144.pdf</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Susceptibility of Enterococcus spp., Salmonella spp. and Staphylococcus spp. to organic acids

Original language description

The aim of this study was to evaluate in vitro antibacterial effect of 17 mixtures additives in various concentrations, specifically medium-chain fatty acids (MCFAs), myristic acid, cinnamic acid and citric acid, on selected bacteria, especially Staphylococcus aureus (ATCC 29213, ATCC 43300), Salmonella enteritidis (147/7F4), Salmonella typhimurium (K3), Enterococcus faecium (CCM 6226) and, Enterococcus cecorum (CCM 4285), by the standardized microdilution method in a 96-well microtitration plates. The minimum inhibitory concentrations (MICs) of tested additives were determined as the lowest concentration limiting the growth of bacteria in wells compared to a positive control of ≥80%. The additives were the least effective in inhibition of Gram-negative strains of Salmonella (S. enteritidis, MICs: 2048-≥4096 µg ml-1; S. typhimurium, MICs: ≥4096 µg ml-1). Both strains of S. aureus were sensitive to the presence of all additives. The lowest MIC for S. aureus ATCC 29213 was 56 µg ml-1 using C12/C14 (70/30). The remaining additives inhibited growth at concentrations 64-2048 µg ml-1. Interestly, S. aureus ATCC 43300 was the most sensitive to C12/C14+GML+CitA (24,5/10,5/35/30) at MIC 64 µg ml-1. Other additives showed MICs in range 64-2048 µg ml-1. Gram-positive bacteria, E. cecorum and E. faecium were the most sensitive to C12/C14 (70/30) (MIC 32 and 64 µg ml-1). The remaining values of MICs ranged from 128 to ≥4096 µg ml-1. Compared to Gram-negative bacteria, antibacterial effect of MCFAs, GML, citric and cinnamon acid was observed mostly to Gram-positive bacteria.

Czech name

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Czech description

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Type

D - Article in proceedings

CEP classification

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OECD FORD branch

10606 - Microbiology

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

NutriNET 2020

ISBN

978-80-552-2200-4

ISSN

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e-ISSN

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Number of pages

16

Pages from-to

169-184

Publisher name

Slovak University of Agriculture in Nitra

Place of publication

Nitra

Event location

Nitra

Event date

Jan 1, 2020

Type of event by nationality

EUR - Evropská akce

UT code for WoS article

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