Kačániová Miroslava, Terentjeva Margarita, Vukovic Nenad, Puchalski Czeslaw, Roychoudhury Shubhadeep, Kunová Simona, Klūga Alina, Tokár Marián, Kluz Maciej, Ivanišová Eva
Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic.
Department of Bioenergy and Food Technology, Faculty of Biology and Agriculture, University of Rzeszow, Zelwerowicza St. 4, 35-601 Rzeszow, Poland.
Saudi Pharm J. 2017 Dec;25(8):1108-1116. doi: 10.1016/j.jsps.2017.07.005. Epub 2017 Jul 11.
Natural products of plant origin, which include essential oils (EO) could be used as a growth inhibitor of pathogenic and spoilage microflora in food. The objective of this study was to determine the antibacterial and antioxidant activity of 21 EO against 10 species isolated from freshwater fish. The chemical composition of EO was determined by gas chromatography/mass spectrometry. The disc diffusion method and detection of minimum inhibitory concentration (MIC) were used for the determination of the antimicrobial activity. All the EO tested exhibited antimicrobial activity, however, EO was the most effective against spp. both according to the disc diffusion and MIC methods. The EOs of , , and showed the highest antioxidant activity of 93.86 μg, 83.47 μg, 76.74 μg and 74.28 μg TEAC/mL. Application of EO could be an effective tool for inhibition of growth of spp. on fish.
植物源天然产物，其中包括香精油（EO），可用作食品中致病和腐败微生物的生长抑制剂。本研究的目的是测定21种香精油对从淡水鱼中分离出的10种菌株的抗菌和抗氧化活性。通过气相色谱/质谱法测定香精油的化学成分。采用纸片扩散法和最低抑菌浓度（MIC）检测来测定抗菌活性。所有测试的香精油均表现出抗菌活性，然而，根据纸片扩散法和MIC法，香精油对某菌株最为有效。某某、某某、某某和某某的香精油表现出最高的抗氧化活性，分别为93.86μg、83.47μg、76.74μg和74.28μg TEAC/mL。应用香精油可能是抑制鱼体上某菌株生长的有效手段。
