In vitro combined effect of oregano essential oil and caprylic acid against Salmonella serovars, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F11%3A43871167" target="_blank" >RIV/62157124:16270/11:43871167 - isvavai.cz</a>

Výsledek na webu

<a href="http://actavet.vfu.cz/pdf/201180040343.pdf" target="_blank" >http://actavet.vfu.cz/pdf/201180040343.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.2754/avb201180040343" target="_blank" >10.2754/avb201180040343</a>

Jazyk výsledku

angličtina

Název v původním jazyce

In vitro combined effect of oregano essential oil and caprylic acid against Salmonella serovars, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes

Popis výsledku v původním jazyce

In vitro inhibition of foodborne pathogens via action of natural antimicrobials - caprylic acid (CA) and essential oil from Origanum vulgare L. (OEO) with high carvacrol content (72%) was evaluated. For 15 Salmonella strains the minimum inhibitory concentration (MIC) determined by broth microdilution method ranged between 3.67-4.33 microl?ml-1 for CA and between 0.48-0.57 microl?ml-1 for OEO. For 7 Listeria monocytogenes strains the MIC ranged between 2.17-2.83 microl?ml-1 for CA and between 0.52-0.58 microl?ml-1 for OEO. Type strains of Escherichia coli O157:H7 and Staphylococcus aureus were tested, too, with MIC of CA 3.60 microl?ml-1 and 3.20 microl?ml-1 and MIC of OEO 0.51 microl?ml-1 and 0.48 microl?ml-1, respectively. Furthermore, it was found that the MIC of CA can be decreased by even low addition (0.05%) of citric or acetic acid and to a lesser extent by lactic acid, whereas the MICs of OEO did not notably decrease. Combined application of CA and OEO determined by FIC index le

Název v anglickém jazyce

In vitro combined effect of oregano essential oil and caprylic acid against Salmonella serovars, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes

Popis výsledku anglicky

In vitro inhibition of foodborne pathogens via action of natural antimicrobials - caprylic acid (CA) and essential oil from Origanum vulgare L. (OEO) with high carvacrol content (72%) was evaluated. For 15 Salmonella strains the minimum inhibitory concentration (MIC) determined by broth microdilution method ranged between 3.67-4.33 microl?ml-1 for CA and between 0.48-0.57 microl?ml-1 for OEO. For 7 Listeria monocytogenes strains the MIC ranged between 2.17-2.83 microl?ml-1 for CA and between 0.52-0.58 microl?ml-1 for OEO. Type strains of Escherichia coli O157:H7 and Staphylococcus aureus were tested, too, with MIC of CA 3.60 microl?ml-1 and 3.20 microl?ml-1 and MIC of OEO 0.51 microl?ml-1 and 0.48 microl?ml-1, respectively. Furthermore, it was found that the MIC of CA can be decreased by even low addition (0.05%) of citric or acetic acid and to a lesser extent by lactic acid, whereas the MICs of OEO did not notably decrease. Combined application of CA and OEO determined by FIC index le

Druh

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

CEP obor

EE - Mikrobiologie, virologie

OECD FORD obor

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Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2011

Kód důvěrnosti údajů

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

Název periodika

Acta veterinaria Brno

ISSN

0001-7213

e-ISSN

—

Svazek periodika

80

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

"343?348"

Kód UT WoS článku

000301811400004

EID výsledku v databázi Scopus

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