scholarly journals Antibacterial Activity of Clove Oil against Foodborne Pathogenic Bacteria and Sensory Attributes in Clove Oil-Enriched Dairy Products: A Preliminary Study

2020 ◽  
Vol 38 (4) ◽  
pp. 197-206
Author(s):  
Jung-Whan Chon ◽  
Kun-Ho Seo ◽  
Dongryeoul Bae ◽  
Binn Kim ◽  
Dongkwan Jeong ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Dairy Products ◽  
Pathogenic Bacteria ◽  
Sensory Attributes ◽  
Clove Oil ◽  
Foodborne Pathogenic Bacteria ◽  
Preliminary Study

Antimicrobial Effect of Lactobacillus as a Probiotic Isolated from Yoghurt Products Against Staphylococcus aureus and Escherichia.coli

2018 ◽  
pp. 135
Author(s):  
Israa Ibrahim Khalil ◽  
Suhail Jawdat Fadihl ◽  
Haifaa Hussain Ali
Keyword(s):  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Dairy Products ◽  
Pathogenic Bacteria ◽  
Antimicrobial Effect ◽  
Probiotic Bacteria ◽  
Bacterial Isolates ◽  
Antibacterial Effects ◽  
Antibiotic Drugs ◽  
Probiotic Dairy Products

Probiotic bacteria using in commercially produced foods are at most members of the genera Lactobacillus and Bifidobacterium. This research was aimed to study the antimicrobial effect of lactobacillus bacteria as probiotic against some pathogenic bacteria, strains of lactobacillus bacteria were isolated from two types of yoghurt in Baquba city, Iraq . Total of 60 yoghurt samples from 2 origins (30 locally and 30 commercial produced yoghurt) were used to isolate probiotic bacteria which were identified phenotypically and biochemically. 30 (100%) of locally produced yoghurt samples include with probiotic bacteria while 12 (40%) commercially types of yoghurt samples were contained with probiotic, the method of modified agar overlay was used to determine the antibacterial activity among the lactobacillus isolates. Results indicated spectrum of their antibacterial effects which were varied against the selected pathogenic bacterial isolates (Staphylococcus aureus and Escherichia.coli ). The results of this study encourage people to consume more probiotic dairy products instead of using antibiotic drugs as prophylactics which lead to health problems also encourage local industry for producing bioyoghurt products.  

Antibacterial activity of carvacrol and 2-nitro-1-propanol against single and mixed populations of foodborne pathogenic bacteria in corn flour dough

2010 ◽  
Vol 27 (2) ◽  
pp. 274-279 ◽  
Author(s):  
Elena Ortega Morente ◽  
Hikmate Abriouel ◽  
Rosario Lucas López ◽  
Nabil Ben Omar ◽  
Antonio Gálvez
Keyword(s):  
Antibacterial Activity ◽  
Pathogenic Bacteria ◽  
Corn Flour ◽  
Flour Dough ◽  
Foodborne Pathogenic Bacteria ◽  
Mixed Populations

GC-MS/FID analysis, antibacterial activity and modes of action of essential oils from three Aframomum species found in Cameroon against foodborne pathogenic bacteria

2021 ◽  
Vol 14 (2) ◽  
pp. 24-34
Author(s):  
Gueaba Helene Mbuntcha ◽  
Dongmo Hervet Paulin Fogang ◽  
Armel Jackson Seukep ◽  
Christine Schippa ◽  
Elisabet Dunach ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Cell Membrane ◽  
Essential Oils ◽  
Biofilm Formation ◽  
Pathogenic Bacteria ◽  
Membrane Integrity ◽  
Cell Membrane Integrity ◽  
Modes Of Action ◽  
Alpha Pinene ◽  
Foodborne Pathogenic Bacteria

Background: The current study examined the chemical profile and in vitro antibacterial activity of essential oils (EOs) extracted from Aframomum danielli (leaves and seeds), Aframomum chlamydentum (leaves), and Aframomum melegueta (leaves) against foodborne pathogenic bacteria. Methods: The hydro-distillation technique using a Clevenger-type apparatus was used to extract EOs, whereas the Gas  Chromatography-Mass Spectrometry (GC-MS) and GC coupled to Flame Ionization Detector (GC-FID) allowed the chemical  characterization of oil constituents. The broth micro-dilution method was applied for the determination of the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Besides, some modes of action were studied on the cell membrane integrity and biofilm formation of Salmonella typhi. Results: The major compounds identified from EOs of A. danielli seeds were eucalyptol (48.707%), limonene (11.368%), beta pinene (10.342-10.335%), and alpha terpineol (8.785-9.049%), whereas EOs from A. danielli leaves were dominated by sabinene (42.87%), beta pinene, (11.22%), caryophyllene (7.84%), terpinen-4-ol (5.68%), linalool (3.48%) and gamma terpinene (2.02%). Major volatile markers from EOs of A. chlamydentum leaves comprised beta pinene (49.72%), caryophyllene (10.62%), alpha pinene (6.21%) and linalool (2.96%), while those of EOs from A. melegueta included beta pinene (37.15%), caryophyllene (17.64%), caryophyllene oxide (8.72%) and alpha pinene (8.26%). This study is the first to report on the chemical constituents of EOs from A. chlamydentum. Test oils displayed significant antibacterial activity with the MIC ranging from 0.0625 to 0.5% (v/v). EOs from A. melegueta (leaves) appeared to be the most active, acting against all tested bacteria. All EOs identified displayed bactericidal effects against Citrobacter freundii, a bacterium known to cause a broad range of infections associated with a higher rate of in-hospital mortality. The EOs from A. melegueta may act through perturbation of cell membrane integrity and permeability as well as the inhibition of bacterial biofilm formation. Conclusion: Our findings suggest the possible application of essential oils in agricultural food products for the control of bacterial diseases.

scholarly journals Chemical Composition, Antibacterial and Radical Scavenging Activity of Essential Oils from Satureja macrantha C.A.Mey. at Different Growth Stages

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 494 ◽  
Author(s):  
Behzad Nezhadasad Aghbash ◽  
Mohammad Pouresmaeil ◽  
Gholamreza Dehghan ◽  
Mohsen Sabzi Nojadeh ◽  
Haedeh Mobaiyen ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oils ◽  
Pathogenic Bacteria ◽  
The Other ◽  
Growth Stages ◽  
Food Preservatives ◽  
Foodborne Pathogenic Bacteria ◽  
Different Growth Stages

Essential oils (EOs) from medicinal and aromatic plants are interesting products to be used as natural food preservatives. The EOs from the genus Satureja are reported to inhibit foodborne pathogens being worthy of use as food preservatives. Satureja macrantha is found in Western and Northwest Iran and commonly used as a food flavoring agent and for the treatment of urinary diseases. The objective of the present study was to identify the chemical composition of S. macrantha EOs at different growth stages (vegetative, flowering and fruiting stages) and to evaluate their biological activities. Chemical compositions were analyzed using GC-FID and GC-MS. The antibacterial activity was evaluated using the broth microdilution method against the foodborne pathogenic bacteria Staphylococcus aureus (ATCC23922), Enterococcus faecalis (ATCC29212) (Gram-positive), Enterobacter aerogenes (ATCC13046) and Escherichia coli. The antioxidant activity was estimated using the DPPH, ABTS and reducing power assays. The yields of S. macrantha EOs were in the range of 1.4–1.8%, thus scalable for the manufacture of food preservatives on an industrial level. The main compounds of EOs were carvacrol (42.7–48.2%), thymol (0.2–16.5%), p-cymene (10.1–14.7%) and γ-terpinene (7.9–9.1%) in all phenological stages examined. The strongest antibacterial activity (MICs = 5–20 µg/mL) of the EOs was recorded in samples obtained during the flowering stage where carvacrol (42.7%) and thymol (16.5) were present both at high percentages. On the other hand, the antioxidant activity was found to be slightly higher in the other stages. As the EO obtained at flowering showed the best inhibitory properties against foodborne pathogenic bacteria, it is suggested that plants at this stage can be selected as main sources of food preservative agents.

Sign in / Sign up

Export Citation Format

Share Document