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

Kód výsledku v 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>

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

10606 - Microbiology

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název statě ve sborníku

NutriNET 2020

ISBN

978-80-552-2200-4

ISSN

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e-ISSN

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Počet stran výsledku

16

Strana od-do

169-184

Název nakladatele

Slovak University of Agriculture in Nitra

Místo vydání

Nitra

Místo konání akce

Nitra

Datum konání akce

1. 1. 2020

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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