Antimicrobial properties of selected essential oils in vapour phase against foodborne bacteria

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F09%3A29801" target="_blank" >RIV/60460709:41210/09:29801 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60460709:41610/09:29801

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Antimicrobial properties of selected essential oils in vapour phase against foodborne bacteria

Popis výsledku v původním jazyce

The aim of this study was to identify antimicrobial properties of essential oils in vapour phase. In vitro antibacterial activity against five foodborne bacteria (Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella enteritidis, Staphylococcus aureus) was evaluated by disc volatilization method. The results were expressed as minimum inhibitory concentrations (MIC) in &#956;l/cm3 of air. Thirteen of the 27 essential oils were active at least against one bacterial strain in the range of tested concentrations (0.0083?0.53 &#956;l/cm3). The best results were shown by Armoracia rusticana (MIC 0.0083 &#956;l/cm3) against all of the strains, followed by Allium sativum > Origanum vulgare > Thymus vulgaris > Satureja montana, Thymus pulegioides > Thymus serpyllum > Origanum majorana > Caryopteris x clandonensis, Hyssopus officinalis, Mentha villosa, Nepeta x faassenii, Ocimum basilicum var. grant verte. In conclusion, certain essential oils are highly effective in vapour

Název v anglickém jazyce

Antimicrobial properties of selected essential oils in vapour phase against foodborne bacteria

Popis výsledku anglicky

The aim of this study was to identify antimicrobial properties of essential oils in vapour phase. In vitro antibacterial activity against five foodborne bacteria (Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella enteritidis, Staphylococcus aureus) was evaluated by disc volatilization method. The results were expressed as minimum inhibitory concentrations (MIC) in &#956;l/cm3 of air. Thirteen of the 27 essential oils were active at least against one bacterial strain in the range of tested concentrations (0.0083?0.53 &#956;l/cm3). The best results were shown by Armoracia rusticana (MIC 0.0083 &#956;l/cm3) against all of the strains, followed by Allium sativum > Origanum vulgare > Thymus vulgaris > Satureja montana, Thymus pulegioides > Thymus serpyllum > Origanum majorana > Caryopteris x clandonensis, Hyssopus officinalis, Mentha villosa, Nepeta x faassenii, Ocimum basilicum var. grant verte. In conclusion, certain essential oils are highly effective in vapour

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

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

Název periodika

Food Control

ISSN

0956-7135

e-ISSN

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Svazek periodika

20

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

4

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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