Anti-biofilm forming and anti-quorum sensing activity of selected essential oils and their main components on food-related micro-organisms.
作者： E.-B. Kerekes , É. Deák , M. Takó , R. Tserennadmid , T. Petkovits
DOI: 10.1111/JAM.12289
关键词: Pichia anomala 、 Quorum sensing 、 Pseudomonas putida 、 Bacillus cereus 、 Microbiology 、 Chromobacterium violaceum 、 Resazurin 、 Biofilm 、 Biology 、 Food spoilage
摘要: Aims The aim of this study was to investigate the effect clary sage, juniper, lemon and marjoram essential oils (EOs) their major components on formation bacterial yeast biofilms inhibition AHL-mediated quorum sensing (QS). Methods Results Biofilm measured by crystal violet resazurin staining, QS detected paper disc diffusion assay. Marjoram EO inhibited Bacillus cereus, Pichia anomala, Pseudomonas putida mixed-culture biofilm Ps. putida Escherichia coli showed best inhibitor Chromobacterium violaceum. For B. cereus, all better antibiofilm capacity than parent EOs. Lemon E. coli biofilms, cinnamon effective against mixed forms. Scanning electron microscopy loss three-dimensional structures biofilms. Conclusions The EOs used seem be good candidates for prevention mechanism. Significance Impact Study Biofilm foods food industrial equipment is a serious problem causing spoilage emergence foodborne diseases. This article highlights importance studying as potential disinfectants preservatives.
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