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Origanum vulgare subsp. hirtum Essential Oil Prevented Biofilm Formation and Showed Antibacterial Activity against Planktonic and Sessile Bacterial Cells

Schillaci, Domenico, Napoli, Edoardo Marco, Cusimano, Maria Grazia, Vitale, Maria, Ruberto, Andgiuseppe
Journal of food protection 2013 v.76 no.10 pp. 1747-1752
Origanum vulgare subsp. hirtum, Pseudomonas aeruginosa, Staphylococcus aureus, antibacterial properties, biofilm, essential oils, flame ionization, food pathogens, food spoilage, oils, oregano, screening, spectrometers
Essential oils from six different populations of Origanum vulgare subsp. hirtum were compared for their antibiofilm properties. The six essential oils (A to F) were characterized by a combination of gas chromatography with flame ionization detector and gas chromatography with mass spectrometer detector analyses. All oils showed weak activity against the planktonic form of a group of Staphylococcus aureus strains and against a Pseudomonas aeruginosa ATCC 15442 reference strain. The ability to inhibit biofilm formation was investigated at sub-MIC levels of 200, 100, and 50 m g/ml by staining sessile cells with safranin. Sample E showed the highest average effectiveness against all tested strains at 50 m g/ml and had inhibition percentages ranging from 30 to 52%. In the screening that used preformed biofilm from the reference strain P. aeruginosa, essential oils A through E were inactive at 200 m g/ml; F was active with a percentage of inhibition equal to 53.2%. Oregano essential oil can inhibit the formation of biofilms of various food pathogens and food spoilage organisms.