Kekik Uçucu Yağının Stafilokoklar ve Escherichia coli Tarafından Oluşturulan Biyofilmler Üzerine Etkisi

Oral, Nebahat; Vatansever, Leyla; Aydın, Berna; Sezer, Çiğdem; Güven, Abamüslüm; Gülmez, Murat; Başer, Kemal Hüsnü Can; Kürkçüoğlu, Mine

doi:10.9775/kvfd.2009.1147

Cited by 3 publications

(3 citation statements)

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“…Listeria monocytogenes, a foodborne pathogen, has been a great concern due to its capacity to survive and grow in a wide variety of food substrates and environmental conditions [5,[9][10][11] . The prevalence of L. monocytogenes varies mostly depending on the product and processing environments [8,12,13] .…”

Section: Introductionmentioning

confidence: 99%

“…L. monocytogenes can form biofilms and produce extracellular polymeric substances on various food contact materials. The ability of L. monocytogenes to form biofilm on different surfaces poses a major concern for food industry because biofilms show more resistance to antimicrobial compounds [9,14,15] . L. monocytogenes has good adhesion ability and requires only a short contact time for attachments.…”

Section: Introductionmentioning

confidence: 99%

“…Biofilm is the sessile form of microbial life, characterized by adhesion of microorganisms to biotic or abiotic surfaces, with consequent production of extracellular polymeric substances [9,17] . Microbial biofilm may be unfavorable or favorable and undesirable or desirable in food plant and human gastrointestinal systems.…”

Section: Introductionmentioning

confidence: 99%

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Listeria monocytogenes’in Gelişimi Üzerine Probiyotik Biyofilmlerin İnaktivasyon Etkisi

Turhan¹,

Erginkaya²,

Uney³

et al. 2017

Kafkas Univ Vet Fak Derg

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Probiotic lactic acid bacteria and their biofilms have antagonistic activity against food spoilage organisms and pathogenic bacteria. Recently, researchers focused on the use of probiotic biofilms for inhibition of pathogenic bacteria. The aim of this research is to improve probiotic biofilms with optimal prebiotic concentration and to determine their inactivation effect on both planktonic cells and biofilm growth of Listeria monocytogenes. Biofilm formations were detected by using microplate method. Prebiotic ingredients were used to form biofilm with highest viable probiotic cell counts and optimal concentrations of prebiotic ingredients were determined according to the response surface method. Biofilm produced by Lactobacillus casei Shirota and Lactobacillus rhamnosus contained 9.46 and 9.66 log cfu/mL viable cell counts, respectively. Optimal prebiotic concentrations were found 3% casein peptone-0% fructo-oligosaccharides (FOS) for biofilm formation with highest viable cell counts by L. casei Shirota and 1.5% casein peptone-1.5% FOS for biofilm formation with highest viable cell counts by L. rhamnosus. Probiotic biofilms exhibited inactivation against growth of L. monocytogenes and caused a reduction of 0.66-2.01 log cfu/mL for planktonic L. monocytogenes and 0.40-1.69 log cfu/mL for L. monocytogenes biofilm. Planktonic cells of L. monocytogenes were observed to be more susceptible to probiotic biofilms than biofilm of L. monocytogenes. Biofilm of L. rhamnosus showed higher inhibition effect on L. monocytogenes growth than L. casei Shirota. These findings showed that biofilms of probiotic Lactobacillus strains used in this study may be excellent candidate for controlling of pathogenic bacteria.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Listeria monocytogenes’in Gelişimi Üzerine Probiyotik Biyofilmlerin İnaktivasyon Etkisi

Turhan¹,

Erginkaya²,

Uney³

et al. 2017

Kafkas Univ Vet Fak Derg

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Antibacterial Activity of Oregano Essential Oil and its Effect on Biofilm Formation

Tahric,

Kolic,

Lavic

et al. 2023

J. Pure Appl. Microbiol.

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To generate oregano essential oil, the leaves and flowering tops of the Origanum vulgare plant go through the process known as steam distillation. This essential oil is known for its antibacterial activity. Bacterial biofilms are microbial communities attached to inert surfaces or tissues and encapsulated in complex matrices. Planktonic bacteria reversibly attach to surfaces, form microcolonies, and generate polymeric matrices around biofilms. Bacteria in biofilms provide bacteria with a safer way to reproduce and survive. This research tests the antibacterial activity and effect on the biofilm formation of Oregano essential oil. The antibacterial activity and effect on biofilm formation were tested against five bacterial strains, including Escherichia coli ATCC 14169, Escherichia coli ATCC 25922, Staphylococcus aureus NCTC 12393, Staphylococcus aureus ATCC 25923, and Staphylococcus aureus ATCC 6538. The concentrations of oil that were used in this research were 100%(v/v), 75%(v/v), 50%(v/v), and 25%(v/v). The best antibacterial effect was achieved against Staphylococcus aureus NCTC 12393 at 25%(v/v) of oil concentration. While performing the experiment, a variety of oregano oil concentrations had significant results for further tests to be performed.

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Evaluation of the antibacterial, modulatory and anti-adherent properties of oregano (Origanum vulgare) essential oil against food pathogenic bacteria

Diniz,

Cruz,

Mariz

et al. 2024

Sem. Ci. Agr.

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There are over 250 types of foodborne diseases, the majority of which are infections caused by bacteria. Klebsiella pneumoniae, Pseudomonas aeruginosa, and Staphylococcus saprophyticus are considered contaminants of meat products. The use of natural products as antimicrobials to combat these diseases can be an effective and economical approach. This study proposes to assess the antibacterial, modulatory, and anti-adherent activity of the essential oil of Origanum vulgare against strains of Klebsiella pneumoniae, Pseudomonas aeruginosa, and Staphylococcus saprophyticus isolated from meat products. The assay was conducted in duplicate. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) were determined using the broth microdilution technique. MIC represents the lowest concentration of the product capable of inhibiting the growth of the bacterial strain, whereas MBC represents the lowest concentration capable of inhibiting total growth. The study of association of the product with antimicrobials was undertaken by disk diffusion using ampicillin, gentamicin, ceftazidime, and ciprofloxacin, resulting in synergistic, antagonistic, or indifferent effects. Anti-adherent activity was determined in the presence of sucrose, as the lowest concentration of the agent in contact with sucrose that prevented adherence to the glass tube. Oregano oil exhibited strong inhibitory and bactericidal activity against Klebsiella pneumoniae, Pseudomonas aeruginosa, and Staphylococcus saprophyticus, with MIC values ranging from 32 to 512 μg mL-1 and MBC values ranging from 128 to 512 μg mL-1. Origanum vulgare oil showed varied interactions when associated with antimicrobials, with modulations for synergism (37.5%), indifference (50%), and antagonism (12.5%). Regarding anti-adherent activity, the test product effectively inhibited the adherence of P. aeruginosa bacterial strains in the presence of sucrose (1:8) but had no effect against K. pneumoniae or S. saprophyticus. Therefore, oregano oil proves to be an antibacterial and modulating agent against different bacteria isolated from meat products. Additionally, it displays anti-adherent properties against P. aeruginosa, making it a natural product that could serve as an interesting alternative in efforts to combat foodborne diseases.

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Kekik Uçucu Yağının Stafilokoklar ve Escherichia coli Tarafından Oluşturulan Biyofilmler Üzerine Etkisi

Cited by 3 publications

References 0 publications

Listeria monocytogenes’in Gelişimi Üzerine Probiyotik Biyofilmlerin İnaktivasyon Etkisi

Listeria monocytogenes’in Gelişimi Üzerine Probiyotik Biyofilmlerin İnaktivasyon Etkisi

Antibacterial Activity of Oregano Essential Oil and its Effect on Biofilm Formation

Evaluation of the antibacterial, modulatory and anti-adherent properties of oregano (Origanum vulgare) essential oil against food pathogenic bacteria

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