Efeito inibitório de óleos essenciais sobre o crescimento de bactérias e fungos

Abstract

The utilization of natural products which replace chemical additives has been an option for those looking for healthy habits and alimentary safety. Seasonings have proved biological activity over fungi and bacteria, therefore, they have always been used as food preservers. With the intent of evaluating the inhinibitory effect of the Cymbopogon citratus (lemon grass), Origanun vulgare (oregano) and Syzygium aromaticum (clove), some experiments were conducted in laboratories, with the Staphylococcus aureus, Escherichia coli bacteria and the Penincillium commune fungus, important pathogenics and cheese and other foods deterioratives. For the oil chemical constitutions quantification and identification, it was used the gas chromatography attached to a mass spectrometry. In the in vitro tests results, the Cymbopogon citratus, origanun vulgare and Syzygium aromaticum essential oils presented antimicrobian activity over Staphylococcus aureus and Escherichia coli bacteria, even though, Syzygium aromaticum presented better formation of inhibition halo in smaller concentrations. The inhinibitory effect of the Origanum vulgare and Syzygium aromaticum oils was effective over the Penincillium commune fungus; the oregano oil presented total micelial growth inhibition in the 2000-mg/L concentration, whereas clove oil inhibited with 250, 500, 1000 and 2000 mg/L, therefore, showing better results when compared to oregano. For the oils synergetic effect over bacteria and fungi, no significant difference was noticed when compared with their own individual effect. It was possible to verify that the oils have inhibitory effect over the microorganisms studied, being, therefore an alternative in microbiological control of food.