Bioproducts against food-borne pathogenic bacteria
Advances in biotechnology research show the rising generation of a variety of products derived from microbial, plants and animal sources. These products are known as ＂bioproducts＂ or ＂natural products＂. The preservation of the microbiological quality of foods without the use of chemical preservative...
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| Veröffentlicht in: | Comunicata Scientiae 2018-07, Vol.9 (3), p.519-526 |
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| creator | Benitez, Lisianne Brittes Dos Santos, Ariana Pereira Muller, Ana Paula De Souza, Thamires Klein |
| description | Advances in biotechnology research show the rising generation of a variety of products derived from microbial, plants and animal sources. These products are known as ＂bioproducts＂ or ＂natural products＂. The preservation of the microbiological quality of foods without the use of chemical preservatives has become a challenge stimulating new researches on conservation alternatives. The aims of this study were the assessment of the the antibacterial activity of several bioactive compounds: essential oils of orange, lavender, green and red mandarins; ethanol extract of oregano and protein hydrolyzed from shrimp shell against Escherichia coli and Staphylococcus aureus isolated from foods, and the comparison between two different methods used in the screening of natural products with potential antibacterial activity. The antibacterial activities of the natural compounds were determined using agar diffusions tests and bioautography methods. The Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were determined for the essential oils of orange and lavender, and the ethanolic oregano extract. The essential oils of orange and lavender and the ethanolic oregano extract showed antimicrobial activity against all bacteria tested in the study. The agar disk diffusion and the bioautographic methods showed no significant difference in the evaluation of the biological activity of natural products. |
| doi_str_mv | 10.14295/CS.v9i3.2382 |
| format | Article |
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These products are known as ＂bioproducts＂ or ＂natural products＂. The preservation of the microbiological quality of foods without the use of chemical preservatives has become a challenge stimulating new researches on conservation alternatives. The aims of this study were the assessment of the the antibacterial activity of several bioactive compounds: essential oils of orange, lavender, green and red mandarins; ethanol extract of oregano and protein hydrolyzed from shrimp shell against Escherichia coli and Staphylococcus aureus isolated from foods, and the comparison between two different methods used in the screening of natural products with potential antibacterial activity. The antibacterial activities of the natural compounds were determined using agar diffusions tests and bioautography methods. The Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were determined for the essential oils of orange and lavender, and the ethanolic oregano extract. The essential oils of orange and lavender and the ethanolic oregano extract showed antimicrobial activity against all bacteria tested in the study. The agar disk diffusion and the bioautographic methods showed no significant difference in the evaluation of the biological activity of natural products.</description><identifier>ISSN: 2177-5133</identifier><identifier>ISSN: 2176-9079</identifier><identifier>ISSN: 2179-9079</identifier><identifier>EISSN: 2177-5133</identifier><identifier>DOI: 10.14295/CS.v9i3.2382</identifier><language>eng</language><publisher>Bom Jesus: Comunicata Scientiae</publisher><subject>Agar ; Antibacterial activity ; Antimicrobial activity ; Antimicrobial agents ; Archives & records ; Bacteria ; Bioactive compounds ; Biological activity ; Biologically grown products ; Biology ; Biotechnology ; Citrus fruits ; Diffusion ; Dye dispersion ; E coli ; Essential oils ; Ethanol ; Evaluation ; Food ; Food Control Quality ; Food quality ; Gram-positive bacteria ; Laboratories ; Lavandula ; Mandarins ; Methods ; Microbiology ; Microorganisms ; Minimum inhibitory concentration ; Natural products ; Oils & fats ; Oregano ; Organic chemistry ; Pathogenic bacteria ; Plants (botany) ; Preservation ; Preservatives ; Products ; Proteins ; Test procedures</subject><ispartof>Comunicata Scientiae, 2018-07, Vol.9 (3), p.519-526</ispartof><rights>2018. 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The essential oils of orange and lavender and the ethanolic oregano extract showed antimicrobial activity against all bacteria tested in the study. 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Klein</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Bioproducts against food-borne pathogenic bacteria</atitle><jtitle>Comunicata Scientiae</jtitle><date>2018-07-01</date><risdate>2018</risdate><volume>9</volume><issue>3</issue><spage>519</spage><epage>526</epage><pages>519-526</pages><issn>2177-5133</issn><issn>2176-9079</issn><issn>2179-9079</issn><eissn>2177-5133</eissn><abstract>Advances in biotechnology research show the rising generation of a variety of products derived from microbial, plants and animal sources. These products are known as ＂bioproducts＂ or ＂natural products＂. The preservation of the microbiological quality of foods without the use of chemical preservatives has become a challenge stimulating new researches on conservation alternatives. The aims of this study were the assessment of the the antibacterial activity of several bioactive compounds: essential oils of orange, lavender, green and red mandarins; ethanol extract of oregano and protein hydrolyzed from shrimp shell against Escherichia coli and Staphylococcus aureus isolated from foods, and the comparison between two different methods used in the screening of natural products with potential antibacterial activity. The antibacterial activities of the natural compounds were determined using agar diffusions tests and bioautography methods. The Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were determined for the essential oils of orange and lavender, and the ethanolic oregano extract. The essential oils of orange and lavender and the ethanolic oregano extract showed antimicrobial activity against all bacteria tested in the study. The agar disk diffusion and the bioautographic methods showed no significant difference in the evaluation of the biological activity of natural products.</abstract><cop>Bom Jesus</cop><pub>Comunicata Scientiae</pub><doi>10.14295/CS.v9i3.2382</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0002-0604-1407</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Agar Antibacterial activity Antimicrobial activity Antimicrobial agents Archives & records Bacteria Bioactive compounds Biological activity Biologically grown products Biology Biotechnology Citrus fruits Diffusion Dye dispersion E coli Essential oils Ethanol Evaluation Food Food Control Quality Food quality Gram-positive bacteria Laboratories Lavandula Mandarins Methods Microbiology Microorganisms Minimum inhibitory concentration Natural products Oils & fats Oregano Organic chemistry Pathogenic bacteria Plants (botany) Preservation Preservatives Products Proteins Test procedures |
| title | Bioproducts against food-borne pathogenic bacteria |
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