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

Author:
Schillaci, Domenico, Napoli, Edoardo Marco, Cusimano, Maria Grazia, Vitale, Maria, Ruberto, Andgiuseppe
Source:
Journal of food protection 2013 v.76 no.10 pp. 1747-1752
ISSN:
0362-028X
Subject:
Origanum vulgare subsp. hirtum, Pseudomonas aeruginosa, Staphylococcus aureus, antibacterial properties, biofilm, essential oils, flame ionization, food pathogens, food spoilage, oils, oregano, screening, spectrometers
Abstract:
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.
Agid:
323998