Teste da ação antibacteriana in vitro de óleo essencial comercial de Origanum vulgare (orégano) diante das cepas de Escherichia coli e Staphylococcus aureus

Araújo, M.M.; Longo, Priscila Larcher

doi:10.1590/1808-1657000702014

Cited by 15 publications

(14 citation statements)

References 11 publications

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“…The MIC was 6.25 μL/mL and the MBC of 12.5 μL/mL for E. coli while for S. aureus, the MIC and MBC were 12.5 μL/mL. Therefore, this essential oil of O. vulgare showed lower antimicrobial activity than that observed in the present work (Araujo & Longo, 2016). The tests were performed in triplicate, and the results refer to the modal values.…”

Section: Antimicrobial Activitycontrasting

confidence: 49%

“…The differences between the results observed in the present work and the literature could also be related to the different units used to express the results (mg/mL and µL/mL). The work carried out by Araujo & Longo (2016) evaluated the in vitro antibacterial action of commercial essential oil of Origanum vulgare (oregano) against E. coli and S. aureus. The MIC was 6.25 μL/mL and the MBC of 12.5 μL/mL for E. coli while for S. aureus, the MIC and MBC were 12.5 μL/mL.…”

Section: Antimicrobial Activitymentioning

confidence: 99%

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Basil, marjoram, nutmeg and oregano essential oils as natural preservatives of Quark-type cheese

et al. 2022

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This study aims to evaluate the in vitro antimicrobial activity of basil, marjoram, nutmeg, and oregano essential oils to use the essential oil with better results for Quark-type cheese preservation. To verify the shelf life of Quark-type cheese without essential oil (CTL) and Quark-type cheese added with 0.05% essential oil (OE), microbiological and physicochemical analyses were performed for 35 days (4 °C). The acceptability of the product was also evaluated. The oregano essential oil showed strong antimicrobial activity in the disk-diffusion test (34.0 to 51.0 mm), and lower values of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against all species of bacteria tested. A lower mold and yeast count (p < 0.05) was observed during storage in OE denoting a positive effect in delaying its deterioration. On the other hand, there was no difference (p > 0.05) between the CTL and OE count of total mesophiles and Enterobacteriaceae. For the physicochemical parameters evaluated, there were no significant differences between the CTL and OE, thus denoting that the typical characteristics of this cheese were maintained. The Quark-type cheese added with oregano essential oil also showed good acceptability (> 7), which is a way to preserve the product with a natural additive.

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Section: Antimicrobial Activitycontrasting

confidence: 49%

Section: Antimicrobial Activitymentioning

confidence: 99%

Basil, marjoram, nutmeg and oregano essential oils as natural preservatives of Quark-type cheese

et al. 2022

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“…The microplates were incubated at 30°C or 35°C (L. plantarum) for 24 h, and bacterial growth was analyzed using the colorimetric method. For this, 30 μL of Sodium Resazurin solution (0.01%, Sigma-Aldrich, MO -USA) were added, and the results were read after 1 hour, considering the immediate concentration when the color appears (Araujo and Longo, 2016). The tests for each bacterium were performed in triplicate.…”

Section: Analysis Of Minimum Inhibitory Concentration (Mic)mentioning

confidence: 99%

In Vitro Antimicrobial Activity of Carvacrol Against Shrimp Pathogens and Its Use as Feed Additive for the Pacific White Shrimp

et al. 2021

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This study aimed to evaluate the in vitro effect of carvacrol on different microorganisms of importance in shrimp farming, as well as its in vivo effect on zootechnical, immunological and microbiological performance, as well as resistance, of Litopenaeus vannamei challenged with Vibrio parahaemolyticus. In particular, the antimicrobial activity of carvacrol was evaluated in vitro by analysis of the minimum inhibitory concentration (MIC) and by agar diffusion disc with Gram-negative and Gram-positive bacteria. The in vivo experiment was conducted using different concentrations of carvacrol (1, 3, 4 and 6 mg mL-1) added to shrimp feed, together with a control diet without carvacrol. After four weeks, zootechnical, immunological and microbiological parameters, as well as resistance, of animals challenged with V. parahaemolyticus were evaluated. The MIC of Vibrio alginolyticus and Vibrio harveyi was 0.078 mg mL-1, while for the other bacteria, it was 0.156 mg mL-1 of carvacrol. The greatest halos of inhibition were observed in V. parahaemolyticus and Vibrio harveyi with significant differences demonstrated for the other microorganisms, except Escherichia coli. The in vivo results showed no significant differences among treatments. In conclusion, the antimicrobial activity of carvacrol was confirmed with Gram-negative and Gram-positive bacteria, and it is suggested that its antimicrobial potential is more effective against Vibrio spp. However, the concentrations of carvacrol used in vivo did not affect the parameters evaluated.

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“…A avaliação da adaptação foi realizada conforme descrito por Lundén et al, (2003) e por O resultado da concentração mínima bactericida apresentado na Tabela 2 demonstra a eficiência do óleo essencial de orégano sobre EHEC O157:H7-INCQS:00171, visto que este apresentou uma baixa CMB (0,5%). Estudos relatam que o óleo essencial de orégano é conhecido pela sua atividade antibacteriana em células planctônicas (Burt, 2004;Oussalah et al, 2007;Bakkali et al, 2008) e esta atividade é responsável por lesionar a membrana plasmática bacteriana, impossibilitando a divisão celular e desidratando as células (ARAÚJO; LONGO, 2016).…”

Section: Avaliação Da Adaptação De Ehec Ao óLeo Essencialunclassified

Filmes Biopoliméricos Como Suporte Para Nanoparticulas De Prata: Estudo Da Atividade Antimicrobiana

Scheeren¹,

Hartz²,

Fraga³

2021

Investigação Científica No Campo Da Engenharia E Da Tecnologia De Alimentos 3

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Direitos para esta edição cedidos à Atena Editora pelos autores. Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição-Não-Comercial-NãoDerivativos 4.0 Internacional (CC BY-NC-ND 4.0).O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores, inclusive não representam necessariamente a posição oficial da Atena Editora. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais. Todos os manuscritos foram previamente submetidos à avaliação cega pelos pares, membros do Conselho Editorial desta Editora, tendo sido aprovados para a publicação com base em critérios de neutralidade e imparcialidade acadêmica.A Atena Editora é comprometida em garantir a integridade editorial em todas as etapas do processo de publicação, evitando plágio, dados ou resultados fraudulentos e impedindo que interesses financeiros comprometam os padrões éticos da publicação. Situações suspeitas de má conduta científica serão investigadas sob o mais alto padrão de rigor acadêmico e ético.

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Teste da ação antibacteriana in vitro de óleo essencial comercial de Origanum vulgare (orégano) diante das cepas de Escherichia coli e Staphylococcus aureus

Cited by 15 publications

References 11 publications

Basil, marjoram, nutmeg and oregano essential oils as natural preservatives of Quark-type cheese

Basil, marjoram, nutmeg and oregano essential oils as natural preservatives of Quark-type cheese

In Vitro Antimicrobial Activity of Carvacrol Against Shrimp Pathogens and Its Use as Feed Additive for the Pacific White Shrimp

Filmes Biopoliméricos Como Suporte Para Nanoparticulas De Prata: Estudo Da Atividade Antimicrobiana

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