Thielmann Julian, Muranyi Peter, Kazman Pamina
Technical University of Munich TUM, Munich, Germany.
Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany.
Heliyon. 2019 Jun 4;5(6):e01860. doi: 10.1016/j.heliyon.2019.e01860. eCollection 2019 Jun.
The application of essential oils as antimicrobials is a current subject of research and a promising approach in terms of natural food preservation. Due to the diversity of EO producing plant genera and the inconsistent use of susceptibility testing methods, information on the antibacterial potency of many EO varieties is fragmentary. This study was performed to assess the minimal inhibitory concentrations (MIC) of 179 EO samples from 86 plant varieties, using a single method approach, excluding emulsifying agents. MICs were acquired in a broth microdilution assay, using a dispersion based approach to incorporate EOs in a concentration range of 6400 to 50 μg/ml. and were used as model bacteria. At concentrations below 400 μg/ml was inhibited by 30, by 12 EO varieties. (50 μg/ml vs. ) (50 μg/ml vs. , 200 μg/ml vs. ) essential oils were identified as promising new antimicrobial EO candidates with significant antimicrobial activity against the two foodborne pathogenic bacteria.
精油作为抗菌剂的应用是当前的研究课题，也是天然食品保鲜方面一种很有前景的方法。由于产精油植物属的多样性以及药敏试验方法的使用不一致，许多精油品种的抗菌效力信息不完整。本研究采用单一方法，不使用乳化剂，评估了来自86个植物品种的179个精油样品的最低抑菌浓度（MIC）。通过肉汤微量稀释法获得MIC，采用基于分散的方法将精油纳入6400至50μg/ml的浓度范围。 和 用作模型细菌。在浓度低于400μg/ml时， 被30种精油抑制， 被12种精油抑制。 （50μg/ml对 ） （50μg/ml对 ，200μg/ml对 ）精油被确定为有前景的新型抗菌精油候选物，对两种食源性病原体具有显著的抗菌活性。
