Timbe Palmira Penina Raúl, de Souza da Motta Amanda, Stincone Paolo, Pinilla Cristian Mauricio Barreto, Brandelli Adriano
Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, 91501-970 Brazil.
Departamento de Microbiologia, Imunologia e Parasitologia, Instituto de Ciências Básicas da Saúde, Universidade Federal do Rio Grande do Sul, Porto Alegre, 90035-190 Brazil.
J Food Sci Technol. 2021 Aug;58(8):3010-3018. doi: 10.1007/s13197-020-04804-9. Epub 2020 Sep 22.
The antimicrobial activities of DC essential oil (EO) and hydroalcoholic extract (HE) were evaluated. The EO showed broad antimicrobial activity and its synergistic combination with nisin was tested. Major components of EO were nerolidol, beta-pinene and D-limonene, while artepillin C, rutin and cafeic acid were major phenolics of HE. EO and HE were tested by agar diffusion assay against several strains of bacteria and yeasts, and mixed cultures of bacterial strains. The EO presented the largest spectrum of antimicrobial activity inhibiting all Gram-positive bacteria tested. Yeasts were not inhibited. The effect of EO against mixtures of sensitive and non-sensitive bacteria was tested on milk agar, being the inhibitory effect only observed on mixtures containing susceptible strains. The combination of EO and nisin at ½ MIC was evaluated on the growth curve of and Enteritidis during 24 h at 37 °C. The combination EO-nisin was effective and no viable counts of and . Enteritidis was observed, while the individual antimicrobials caused no inhibition. The counts of were about 4 log CFU/mL lower in comparison with EO or nisin alone. DC may be a potential source of natural antimicrobials, and its synergistic effect with nisin would reduce the working concentration, minimizing the organoleptic effects associated with this plant antimicrobial.
对DC精油（EO）和水醇提取物（HE）的抗菌活性进行了评估。EO显示出广泛的抗菌活性，并测试了其与乳酸链球菌素的协同组合。EO的主要成分是橙花叔醇、β-蒎烯和D-柠檬烯，而阿替匹林C、芦丁和咖啡酸是HE的主要酚类物质。通过琼脂扩散法对EO和HE针对几种细菌和酵母菌株以及细菌菌株的混合培养物进行了测试。EO呈现出最大的抗菌活性谱，抑制了所有测试的革兰氏阳性菌。酵母未受到抑制。在牛奶琼脂上测试了EO对敏感菌和非敏感菌混合物的作用，仅在含有敏感菌株的混合物中观察到抑制作用。在37℃下，对EO和乳酸链球菌素在1/2 MIC浓度下组合对肠炎沙门氏菌和鸡沙门氏菌生长曲线的影响进行了24小时评估。EO-乳酸链球菌素组合有效，未观察到肠炎沙门氏菌和鸡沙门氏菌的活菌数，而单独的抗菌剂没有抑制作用。与单独使用EO或乳酸链球菌素相比，活菌数降低了约4 log CFU/mL。DC可能是天然抗菌剂的潜在来源，其与乳酸链球菌素的协同作用将降低工作浓度，使与这种植物抗菌剂相关的感官效应最小化。
