Periodical
Antibacterial activity of Myrtus communisL. essential oil against Escherichia coliO157 in Egyptian fresh soft cheese in relation to its chemical components
| العنوان: | Antibacterial activity of Myrtus communisL. essential oil against Escherichia coliO157 in Egyptian fresh soft cheese in relation to its chemical components |
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| المؤلفون: | Zayda, Mahmoud G., Saad, Marwa A., Abd-ElGawad, Ahmed M., El Gendy, Abd El-Nasser G., Sarker, Tushar C., Elshamy, Abdelsamed I., Ombarak, Rabee A. |
| المصدر: | Journal of Essential Oil Bearing Plants; July 2024, Vol. 27 Issue: 4 p1058-1070, 13p |
| مستخلص: | AbstractFoodborne outbreaks associated with Escherichia coliO157 in the production of fresh cheese typically resulted in several bacterial infections in humans. Therefore, a number of additives-particularly natural additives-were employed to inhibit the growth of these microorganisms. In folk medicine around the world, Myrtus communisL. is a commonly employed traditional plant for treating an assortment of ailments. M. communisessential oil (McEO) is utilized for cosmetic formulations and food additives for covering off some foods’ flavors. In this study, the antibacterial effect of McEO against E. coliO157 in Egyptian fresh soft cheese has been evaluated. The results showed that McEO exhibited inhibitory activity (MIC) against E. coliO157 at concentration of 0.8% (v/v) and bactericidal effect (MBC) at concentration of 3.2% (v/v). The bioactive components of McEO were characterized via the GC-FID and GC-MS analysis. Twenty-one volatile compounds were identified accounting 98.52% of the total oil mass. Terpenes represented overall identified constituents especially monoterpenes (94.99%). The three antibacterial compounds 1,8-cineole, α-pinene, and D-limonene were assigned as the primary components with corresponding relative concentrations of 42.18, 38.74, and 6.51%. Current findings provided evidence to support the idea of employing McEO as an E. coliO157 inhibitor in manufacturing of the Egyptian fresh soft cheese. |
| قاعدة البيانات: | Supplemental Index |
| تدمد: | 0972060X 09765026 |
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| DOI: | 10.1080/0972060X.2024.2384513 |