Inhibition of Salmonella enteritidis and Staphylococcus aureus in nutrient broth by mint essential oil |
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| Affiliation: | 1. National Agricultural Research Foundation, Institute of Technology of Agricultural Products, S. Venizelou 1, Lycovrisi 14123, Athens, Greece;2. Agricultural University of Athens, Department of Food Science and Technology, Laboratory of Microbiology & Biotechnology of Foods, Iera Odos 75, Athens 11855, Greece;1. School of Biomedical Engineering, Sun Yat-Sen University, Guangzhou, Guangdong 510006, China;2. Department of Medical Ultrasound, Institute of Diagnostic and Interventional Ultrasound, First Affiliated Hospital, Sun Yat-Sen University, Guangzhou, Guangdong 510080, China;1. Department of Food and Animal Biotechnology, Center for Food and Bioconvergence, Seoul National University, Seoul 151-921, South Korea;2. Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Seoul National University, Seoul 151-921, South Korea;3. Research Institute for Agricultural and Life Science, Seoul National University, Seoul 151-921, South Korea;1. Jiangxi Key Laboratory for Postharvest Technology and Non-destructive Testing of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, People’s Republic of China;2. State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, People’s Republic of China;3. College of Materials and Chemical Engineering, Pingxiang University, Pingxiang 330075, People’s Republic of China;4. College of Life Science and Technology, Honghe University, Mengzi 661100, People’s Republic of China;5. Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain;1. Division of Infectious Diseases, Department of Internal Medicine, Faculty of Medicine, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand;2. Excellence Research Laboratory on Natural Products, Division of Biological Science, Faculty of Science and Natural Product Research Center of Excellence, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand |
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| Abstract: | The effect of different concentrations (0–1.2% v/v) of mint (Mentha piperita) essential oil on the growth/survival of Salmonella enteritidis and Staphylococcus aureus was studied in nutrient broth, using the viable count method and conductance measurements. In particular the addition of mint essential oil reduced the total viable counts of St. aureus about 6–7 logs while this of S. enteritidis only ca. 3 logs. The detection time measurements showed also that the inhibitory effect of mint essential oil was affected by the incubation temperature as well as by the concentration of essential oil added in the growth medium. At low concentration of essential oil (<0.1%), the addition of glucose in the growth medium prevented the formation of staphylococcal enterotoxin B, while the reduction of viable cells was only 2 logs. This glucose effect was not evident in Salmonella enteritidis samples. The percentage of glucose utilization in the growth medium of both pathogens, was reduced drastically with the addition of essential oil and as a consequence the assimilation or formation of different compounds, such as lactate, formate and acetate in the growth medium was also affected. |
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