Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/10290
Título : Essential oils of Cymbopogon sp. in the control of foodborne pathogenic bacteria
Autor: Brugnera, D. F.
Oliveira, M. M. M.
Piccoli, R. H.
Palavras-chave: Bacterial pathogens
Food microbiology
Natural antibacterials
Agar well diffusion technique
Publicador: Brazilian Journal of Food and Nutrition
Data da publicação: 30-Set-2011
Referência: BRUGNERA, D. F.; OLIVEIRA, M. M. M.; PICCOLI, R. H. Essential oils of Cymbopogon sp. in the control of foodborne pathogenic bacteria. Alimentos e Nutrição, Araraquara, v. 22, n. 3, p. 339-343, Jul./ Sept. 2011.
Abstract: In this study, the agar well diffusion technique was used to determine the antibacterial activity of Cymbopogon nardus (citronella) and Cymbopogon citratus (lemongrass) essential oils, which were applied at different concentrations. The bacterial species used were the foodborne pathogens Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. Both essential oils presented antibacterial activity in most concentrations tested. The Minimum Inhibitory Concentrations (MICs) founded were: 7.81μL/mL (S. aureus) and 3.90μL/mL (E. coli and P. aeruginosa), for C. nardus essential oil; and 3.90μL/mL (S. aureus, E. coli and P. aeruginosa), for C. citratus essential oil. The essential oils used were shown as promising natural antibacterials for pathogenic bacteria control in the food industry.
URI: http://repositorio.ufla.br/jspui/handle/1/10290
Idioma: en
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