scholarly journals Antibacterial activity of plant extracts against Listeria monocytogenes isolated from ready-to-eat salads

2020 ◽  
Vol 13 (1) ◽  
pp. 131-143
Author(s):  
É. György ◽  
É. Laslo ◽  
E. Csató
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Antibacterial Effect ◽  
Storage Conditions ◽  
Inhibitory Effect ◽  
Listeria Innocua ◽  
Foodborne Diseases ◽  
Bacterial Strains ◽  
Antibacterial Effects ◽  
Growth Environment

Abstract Ready-to-eat salads are becoming more and more popular. However, due to their ingredients, they represent a suitable growth environment for different microbes. In the prevention of foodborne diseases, hygienic food preparation and appropriate storage conditions are very important. During this study, ten different ready-to-eat salads were analysed for the presence of Listeria monocytogenes. Five different selective agar mediums were used for the enumeration and isolation of Listeria monocytogenes. The isolated bacterial strains were subjected to morphological and biochemical confirmation tests. The antibacterial effects of five different freshly squeezed vegetable juices (carrots, celery, beets, horseradish, and onions) and of five essential oils (dill, thyme, oregano, lemongrass, and sage) were determined against Listeria monocytogenes, Listeria innocua, and L. monocytogenes strains isolated from ready-to-eat salads. Based on the results obtained from fresh vegetable juices, carrot juice exerted the highest antibacterial effect, while the others showed no or slight inhibitory effect (horseradish, beets, onions) against Listeria species. Among the essential oils, thyme, lemongrass, and oregano showed the strongest antibacterial effect against the studied Listeria species.

scholarly journals Antibacterial effect of Czech and Mānuka honey on selected mastitis pathogens

2018 ◽  
Vol 87 (4) ◽  
pp. 387-393
Author(s):  
Marcela Klimešová ◽  
Irena Němečková ◽  
Eva Vondrušková ◽  
Ludmila Nejeschlebová
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Effect ◽  
Bacterial Species ◽  
Inhibitory Effect ◽  
Pathogenic Microorganisms ◽  
Bacterial Strains ◽  
Manuka Honey ◽  
Streptococcus Uberis ◽  
Mastitis Pathogens

The work is focused on the antibacterial effect of four types of blossom honey, one honeydew and two Mānuka honey (MAN100+ and MAN400+) on selected pathogenic microorganisms isolated from cow’s milk (Staphylococcus aureus 51 and S. aureus 428), sheep’s milk (S. aureus 627), and from the Czech Collection of Microorganisms (Streptococcus uberis CCM 4617, Streptococcus agalactiae CCM 6187, Enterococcus faecalis CCM 4224 and Escherichia coli CCM 4787). The concentrations of honey samples were 20% and 30%. The obtained results showed a 100% inhibitory effect of MAN400+ on all tested bacterial strains even at a concentration of 20% and also a comparable inhibitory effect of Mānuka honey with Czech honeydew. The results indicate that honey had an inhibitory effect against the tested bacterial species which may cause mastitis.

scholarly journals The influence of plant essential oils on in vitro growth of Pectobacterium and Dickeya spp. bacteria

2021 ◽  
Vol 20 (6) ◽  
pp. 19-29
Author(s):  
Małgorzata Schollenberger ◽  
Agnieszka Gadomska-Gajadhur ◽  
Ewa Mirzwa-Mróz ◽  
Damian Kret ◽  
Ewa Skutnik ◽  
...  
Keyword(s):  
Essential Oils ◽  
Soft Rot ◽  
Inhibitory Effect ◽  
Diffusion Method ◽  
Juniperus Virginiana ◽  
Bacterial Strains ◽  
Disk Diffusion Method ◽  
First Report ◽  
Plant Essential Oils

 The activity of essential oils from Eucalyptus globulus, Pinus silvestris, Lavandula angustifolia, Juniperus virginiana, Rosmarinus officinalis and Citrus paradise against the soft-rot pathogens Pectobacterium carotovorum subsp. carotovorum, Pectobacterium atrosepticum, Pectobacterium parmentieri and Dickeya solani was determined in vitro. The antibacterial activity of the essential oils will be evaluated using the disk-diffusion method by Kirby-Bauer [Bauer et al. 1966]. It was found that all the presented essential oils varied in antimicrobial activity against the four bacterial strains. No differences in the influence of streptomycin on inhibition of growth of the four bacterial strains were observed. Among six tested plants, essential oils from P. sylvestris had the strongest inhibitory effect on the growth of soft rot bacteria from Pectobacterium genus. This paper constitute the first report on the activity of the essential oils obtained from J. virginiana against soft rot bacteria. They are also the first report on the activity of the essential oils obtained from E. globulus, P. silvestris, L. angustifolia and C. paradisi against P. atrosepticum, P. parmentieri and D. solani as well as on the activity of the R. officinalis essential oils against P. atrosepticum and P. parmentieri.

Antibacterial effect of Juniperus communis and Satureja montana essential oils against Listeria monocytogenes in vitro and in wine marinated beef

Food Control ◽  
2019 ◽  
Vol 100 ◽  
pp. 247-256 ◽  
Author(s):  
Bojana Vasilijević ◽  
Dragana Mitić-Ćulafić ◽  
Ilija Djekic ◽  
Tatjana Marković ◽  
Jelena Knežević-Vukčević ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Antibacterial Effect ◽  
Juniperus Communis ◽  
Satureja Montana

Identification of Antibacterial Peptides from Bovine κ-Casein

2006 ◽  
Vol 69 (12) ◽  
pp. 2992-2997 ◽  
Author(s):  
IVÁN LÓPEZ-EXPÓSITO ◽  
FABIO MINERVINI ◽  
LOURDES AMIGO ◽  
ISIDRA RECIO
Keyword(s):  
High Performance ◽  
Antibacterial Effect ◽  
Amino Acid Sequences ◽  
Listeria Innocua ◽  
Tandem Mass ◽  
Gram Negative Bacteria ◽  
Antibacterial Peptides ◽  
Antibacterial Effects ◽  
Gram Negative ◽  
Active Peptides

The objective of the present study was to identify antimicrobial peptides present in several digests of commercial caseins with gastric enzymes. The most active hydrolysate against Escherichia coli ATCC 25922 and Listeria innocua CECT 910T corresponded to a pepsin digest of bovine κ-casein. The protein digest was first separated by semipreparative high-performance liquid chromatography (HPLC), and the most active fractions were again subjected to a second chromatographic step. Finally, identification of the active peptides was carried out by online and offline HPLC–electrospray ionization–tandem mass spectrometry. By means of this technique, 21 peptides were identified in the active HPLC fractions. Although most were derived from bovine κ-casein, some of the identified fragments corresponded to β-casein and αs-casein fragments, a result of the presence of small amounts of these proteins in the preparation of κ-casein. Some of the peptides identified were chemically synthesized and showed antibacterial effects against several gram-positive and gram-negative bacteria. Among the synthesized peptides, κ-casein f(18–24), f(30–32), and f(139–146) were most effective against all bacteria tested. The antibacterial effect of these peptides is discussed in relation to their amino acid sequences.

Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes by PR-26, a Synthetic Antibacterial Peptide†

2001 ◽  
Vol 64 (12) ◽  
pp. 1929-1934 ◽  
Author(s):  
THIRUNAVUKKARASU ANNAMALAI ◽  
KUMAR S. VENKITANARAYANAN ◽  
THOMAS A. HOAGLAND ◽  
MAZHAR I. KHAN
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Antibacterial Effect ◽  
Inhibitory Effect ◽  
Final Concentration ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Complete Inactivation ◽  
Peptone Water ◽  
Water Ph

This study reports the antibacterial effect of PR-26, a synthetic peptide derived from the first 26 amino acid sequence of PR-39, an antimicrobial peptide isolated from porcine neutrophils. A three-strain mixture of Escherichia coli O157:H7 or Listeria monocytogenes of approximately 108 CFU was inoculated to a final concentration of 107 CFU/ml in 1% peptone water (pH 7.0), containing 50 or 75 μg/ml of PR-26, and incubated at 37°C for 0, 6, 12, and 24 h; at 24°C for 0, 12, 24, and 36 h; or at 10 or 4°C for 0, 24, 72, and 120 h. Control samples included 1% peptone water inoculated with each pathogen mixture but containing no PR-26. The surviving population of each pathogen at each sampling time was determined by plating on tryptic soy agar with incubation at 37°C for 24 h. At 37°C, PR-26 decreased E. coli O157:H7 and L. monocytogenes populations by >5.0 log CFU/ml at 12 h, with complete inactivation at 24 h. At 24°C, PR-26 reduced E. coli O157:H7 and L. monocytogenes by approximately 3.5, 4.0, and 4.5 log CFU/ml at the end of 12-, 24-, and 36-h incubations, respectively. At 4 and 10°C, the inhibitory effect of PR-26 on E. coli O157:H7 and L. monocytogenes was significantly lower (P < 0.05) than that at 37 and 24°C; a 2- to 3-log CFU/ml reduction was observed at 120-h incubation. Results indicate that PR-26 could potentially be used as an antimicrobial agent, but applications in appropriate foods need to be validated.

scholarly journals Antimicrobial activity of thyme (Thymus vulgaris) and oregano (Origanum vulgare) essential oils against Listeria monocytogenes in fermented sausages

2021 ◽  
Vol 854 (1) ◽  
pp. 012064
Author(s):  
Drago Nedic ◽  
Nevena Grkovic ◽  
Vesna Kalaba ◽  
Bojan Golic ◽  
Tanja Ilic ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Essential Oils ◽  
Detection Threshold ◽  
Thymus Vulgaris ◽  
Antibacterial Effects ◽  
High Concentration ◽  
Origanum Vulgare ◽  
Fermented Sausages ◽  
Microbiological Status

Abstract The aim of this study was to investigate antibacterial effects of oregano and thyme essential oils on Listeria monocytogenes in fermented sausages and their effect on the sensory characteristics of these sausages. For testing purposes, sausages contaminated with L. monocytogenes were produced. Changes in the microbiological status of fermented sausages and physicochemical properties were monitored during ripening. Essential oils exhibited antibacterial activity against L. monocytogenes, and in the groups with a high concentration (0.6%) of oregano or thyme essential oils (KLO2 and KLT2), the number of L. monocytogenes was below the detection threshold on day 14 of ripening, with a stronger effect of oregano. In groups with 0.3% essential oil of oregano or thyme added, the number of L. monocytogenes was reduced to below the detection threshold on day 21 of ripening. During the ripening, the aw and pH of all test groups of fermented sausages decreased. Experimental sausages with 0.3% thyme essential oil had acceptable smell and taste, while in other experimental groups, sausage smell and taste were very intense, uncharacteristic and unacceptable.

scholarly journals In vitro antibacterial activity of essential oils from Lamiaceae species

2016 ◽  
Vol 5 (4) ◽  
pp. 141-144
Author(s):  
Vinod Kumar ◽  
◽  
C. S. Mathela ◽  
Amit Panwar ◽  
◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Essential Oils ◽  
Broad Spectrum ◽  
Antibacterial Effect ◽  
Gram Negative Bacteria ◽  
Bacterial Strains ◽  
Gram Negative ◽  
In Vitro Antibacterial Activity

Essential oils from Calamintha umbrosa and Nepeta species viz. N. leucophylla; N. hindostana; N. ciliaris and N. clarkei (family Lamiaceae), was tested against six bacterial strains. To evaluate the correlation between the antimicrobial activity and the essential oils, PCA and HCA analysis was done. PCA and HCA analysis of the antibacterial activity revealed that essential oils of Nepeta species had a strong and broad spectrum antibacterial effect against bacterial strains of P. aeruginosa and S. scandidus. The N. leucophylla oil showed higher activity against Gram-negative bacteria P. aeruginosa (10.5 mm, MIC 10 µL/mL) and K. pneumonia (9.1 mm, MIC 45 µL/mL) among all Nepeta oils which may be due to presence of active antimicrobial iridoids compounds.

scholarly journals Effectiveness of Origanum vulgare L. and Origanum majorana L. essential oils in inhibiting the growth of bacterial strains isolated from the patients with conjunctivitis

2009 ◽  
Vol 52 (1) ◽  
pp. 45-50 ◽  
Author(s):  
Jana Luíza Toscano Mendes de Oliveira ◽  
Margareth de Fátima Melo Diniz ◽  
Edeltrudes de Oliveira Lima ◽  
Evandro Leite de Souza ◽  
Vinícius Nogueira Trajano ◽  
...  
Keyword(s):  
Essential Oils ◽  
Inhibitory Effect ◽  
Bacterial Strains ◽  
Origanum Vulgare ◽  
Acinetobacter Spp ◽  
Inhibition Zones ◽  
Bacterial Growth Inhibition ◽  
Origanum Majorana ◽  
Klebsiella Spp ◽  
Total Elimination

This study aimed to evaluate the antibacterial activity of Origanum vulgare L. and O. majorana L. essential oils on Staphylococcus aureus, S. coagulase negative, Enterobacter spp., Proteus spp., Acinetobacter spp., Klebsiella spp. isolated from the patients with conjunctivitis. The results showed a prominent inhibitory effect of both the essential oils on all the bacterial strains, noted by the large bacterial growth inhibition zones (15-32mm). The Minimum Inhibitory Concentrations (MIC) values were between 5-20µL/mL and 2.5-10 µL/mL for O. vulgare and O. majorana essential oil, respectively. The MIC were able to cause significant (P<0.05) inhibitory effect on the cell viability of Klebsiella spp., Proteus spp. and S. aureus providing a total elimination of the bacterial inoculum in a maximum time of 24 h of exposure. These results showed the antibacterial effectiveness of O. vulgare and O. marjorana essential oils and supported the possibility of their use as the sources of alternative antimicrobial compounds.

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