Conference
Influence of organic matter on the antibacterial activity of clove essential oil against Staphylococcus aureus
| العنوان: | Influence of organic matter on the antibacterial activity of clove essential oil against Staphylococcus aureus |
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| المؤلفون: | Vukašinović-Sekulić, Maja, Rakin, Marica, Bulatović, Maja, Krunić, Tanja |
| المصدر: | Faculty of Technology, Leskovac |
| بيانات النشر: | Faculty of Technology, Leskovac |
| سنة النشر: | 2019 |
| مصطلحات موضوعية: | Clove essential oil, Staphylococcus aureus, antibacterial activity, minimal inhibitory concentration (MIC), minimal bactericidal concentration (MBC) |
| الوصف: | Object and goals of the study: Clove essential oil is a clear, colourless to yellow liquid obtained from dried aromatic unopened floral buds of an evergreen tree Syzygium aromaticum. It possess strong characteristic sweet and spicy odour and a warm, almost burning and spicy flavour, wherefore it has been used as a flavouring agent in food industries. Beside influence on sensory properties of foods, it has also antimicrobial and antioxidant activities and can be used as a natural food additive, instead of chemical preservatives, to extend products shelf-life. Many intrinsic properties of the food (fat/protein/water content, antioxidants, preservatives, pH, salt and other additives), as also extrinsic determinants (temperature, packaging in vacuum/gas/air, characteristics of microorganisms) can have impact on antimicrobial activity of essential oils. The objective of this study was to assess influence of organic matter on the antibacterial activity of clove essential oil against Staphylococcus aureus, one of food-borne pathogenic bacteria species which is frequent cause of food infection and intoxication worldwide. The experimental methods applied: Antibacterial activity of clove oil was determined by the agar well diffusion and broth macrodilution methods against two strains of Staphylococcus aureus, with a different sensitivity to the most frequently used antibiotics. Clove oil was purchased from the local market and before screening antibacterial activity it was dissolved in appropriate concentration in sterilized physiological saline solution (0.85% w/v) supplemented with Tween 80 at final concentration of 0.5% (v/v), nutrition broth and milk with different content of milk fat (0.5 and 3.2% w/v) and total solid (4.5 and 9% w/v). Influence of organic matter on the antibacterial activity of clove essential oil was estimated based on diameter of inhibition zones, minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC). Results obtained: The results of antibacterial activity obtained by ... |
| نوع الوثيقة: | conference object |
| اللغة: | English |
| ردمك: | 978-86-89429-35-0 86-89429-35-2 |
| Relation: | info:eu-repo/grantAgreement/MESTD/inst-2020/200135/RS//; http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6116; http://TechnoRep.tmf.bg.ac.rs/bitstream/id/16178/bitstream_16178.pdf; https://hdl.handle.net/21.15107/rcub_technorep_6116 |
| الاتاحة: | http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6116 http://TechnoRep.tmf.bg.ac.rs/bitstream/id/16178/bitstream_16178.pdf https://hdl.handle.net/21.15107/rcub_technorep_6116 |
| Rights: | openAccess ; https://creativecommons.org/licenses/by/4.0/ ; BY |
| رقم الانضمام: | edsbas.ACC582E3 |
| قاعدة البيانات: | BASE |
| ردمك: | 9788689429350 8689429352 |
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