Caracterização química e efeito inibitório de óleos essenciais sobre o crescimento de Staphylococcus aureus e Escherichia coli

Abstract

With the aim of evaluating the inhinibitory effect of the Cymbopogon citratus (lemon grass), Origanun vulgare (oregano) and Syzygium aromaticum (clove), experiments were performed in laboratories, with the Staphylococcus aureus, Escherichia coli bacteria, important pathogenics which contaminate cheese and other foods. For the oil chemical constitutions quantification and identification, the gas chromatography attached mass spectrometry to a was used. In the results in vitro test, the C. citratus, O. vulgare and S. aromaticum essential oils presented antimicrobian activity over S. aureus and E. coli bacteria, however, S. aromaticum presented better formation of inhibition halo in smaller concentrations. For the oil synergetic effect over bacteria and fungi, no significant difference was noticed when compared to their own individual effect. It was possible to verify that the oils had inhibitory effect over the microorganisms studied, being, therefore an alternate option in food microbiological control.