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- Title
ATIVIDADE ANTIMICROBIANA DOS ÓLEOS ESSENCIAIS DE ERVA-CIDREIRA E MANJERICÃO FRENTE A BACTÉRIAS DE CARNES BOVINAS.
- Authors
De Aquino, Luciana Cristina Lins; Santos, Gladslene Góes; De Cássia Trindade, Rita; Barreto Alves, José Antônio; Santos, Patricia Oliveira; Alves, Péricles Barreto; Blank, Arie Fitzgerald; De Carvalho, Luciana Marques
- Abstract
The aim of this work is to evaluate, in vitro, the antimicrobial activity of essential oils from Lippia alba (Mill) N. E. Brown and Ocimum basilicum against microorganisms isolated from beef. The oils were extracted by hydrodistillation and analyzed for composition by gas chromatography. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration of oil (MBC) were determined by the microplate method using oils concentrations between 0.39 and 25μg/mL. The suspensions of different strains of Escherichia coli, Staphylococcus aureus and Salmonella sp. at 0.5 x104 CFU /mL. The essential oil of Lippia alba NE Brown was more effi cient as bacteriostatic and bactericidal agent against the different strains of Staphylococcus aureus and Salmonella sp., isolated from bovine meat, than essential oil of Ocimum basilicum (cultivar "Maria Bonita"), which was more effective against the strains of Escherichia coli. Moreover, the essential oils showed antibacterial activity signifi cantly more effective than those obtained by other researchers.
- Subjects
ANTI-infective agents; ESSENTIAL oils; BASIL; HERBS; MEAT
- Publication
Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2010, Vol 21, Issue 4, p529
- ISSN
0103-4235
- Publication type
Article