Naslov
Antibacterial effect of Allium tuberosum and Litsea cubeba

Autori
Kocevski , Dragana ; Happ , Marina ; Pavlović, Hrvoje ; Kristek, Suzana ; Du , Muying ; Kan , Jianquan

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Proceedings of the 6th Balkan Congress of Microbiology - Microbiologia Balkanica 2009 and the 4th Congress of Macedonian Microbiologists with international participation / - Ohrid, 2009, -----

Skup
6th Balkan Congress of Microbiology - Microbiologia Balkanica 2009 and the 4th Congress of Macedonian Microbiologists with international participation

Mjesto i datum
Ohrid, Sjeverna Makedonija, 28.10.2009. - 31.10.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
antibacterial effect ; Allium tuberosum ; Litsea cubeba

Sažetak
Essential oils are aromatic oily liquids obtained from plant material of which some show evidence of potent antimicrobial effect. Since there is recent enhancement of interest in food additive avoidance, one of the possibility of producing safe food is usage of essential oils as antibacterial additives. The aim of this investigation is to study antibacterial effect of Chinese essential oils of Allium tuberosum (Chinese chives) and Litsea cubeba (May Chang) against important Gram negative and Gram positive food-borne bacteria. Essential oils of Litsea cubeba and Allium tuberosum were obtained from Chinese manufacture company. Six important food-borne bacteria were used in this study: Gram negative Escherichia coli, Salmonella enteritidis and Yersinia enterocolitica and Gram positive Enterococcus faecalis, Listeria monocytogenes and Staphylococcus aureus. Antibacterial effect was evaluated by broth dilution method and minimal inhibitory (MIC) and minimal bactericidal (MBC) concentration were observed. The most effective MBC of L. cubeba exhibited to S. aureus and Y. enterocolitica (125 ppm) while to S. enteritidis highest value of MBC concentration was observed (1000 ppm). MIC concentration was observed only to L. monocytogenes (125 ppm). Compared to L. cubeba, essential oil of A. tuberosum was more effective, especially to Gram positive bacteria (MBC concentration was 50 ppm to L . monocytogenes and S. aureus and 62, 5 ppm to E. faecalis). E. coli and S. enteritidis were completely inhibited by 4000 and 2000 ppm respectively, while Y. enterocolitica was more susceptible (125 ppm) to A. tuberosum essential oil. Minimal inhibitory concentration of A. tuberosum essential oil to Gram positive was 25 ppm to L. monocytogenes and S. aureus while Gram negative Y. enterocolitica was most susceptible (62, 5 ppm) and E. coli (2000 ppm) most resistant. Antibacterial effect of essential oils of L. cubeba and A. tuberosum was more potent to Gram positive bacteria. Essential oils may be useful antimicrobial supplements to reduce or eliminate growth of certain pathogens in food.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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