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Food and Feed Research
2018, vol. 45, br. 1, str. 37-44
Antimikrobna aktivnost etarskih ulja na Listeria monocytogenes
Tomičić Ružica M.a ORCID, Čabarkapa Ivana S.b ORCID, Varga Ana O.b, Tomičić Zorica M.b ORCID
aUniverzitet u Novom Sadu, Tehnološki fakultet, Srbija
bInstitut za prehrambene tehnologije, Novi Sad, Srbija

e-adresa: ruzica.tomicic@uns.ac.rs
Sažetak
Trovanje hranom izazvano bakterijom Listeria monocytogenes dovodi do 30% stope smrtnosti među pacijentima. Primena etarskih ulja (EOs) u prehrambenim proizvodima je pogodna strategija za kontrolu patogena i produženje njihovog roka trajanja smanjenjem nivoa mikroba. Cilj ove studije je bio da se proceni antimikrobni potencijal etarskih ulja (EOs) na L. monocytogenes. EOs korišćena u ovoj studiji bila su kim (Carum carvi), cimet (Cinnamomum zeylanicum), mirođija (Anethum graveolens), karanfilić (Syzygium aromaticum), nana (Menthae piperitae aetheroleum), crveni timijan (Thymus vulgaris), ruzmarin (Rosmarinus officinalis), začinska žalfija (Salvia officinalis), muskatna žalfija (Salvia sclarea) i vrtni čubar (Satureja hortensis). Minimalna inhibitorna koncentracija etarskih ulja je određena korišćenjem mikrodilucione metode. Prema dobijenim vrednostima MIC, sva etarska ulja su bila efikasna u inhibiciji sojeva L. monocytogenes, sa vrednostima MIC od 256 μg/ml do 4096 μg/ml. Rezultati su pokazali da je etarsko ulje cimeta ispoljilo najvišu antimikrobnu aktivnost na sojeve L. monocytogenes, dok su mirođija i nana bili najmanje efikasni. Pored toga, sprovedene su dve različite procedure u cilju ispitivanja uticaja antibiotika gentamicina i streptomicina na sojeve L. monocytogenes, korišćene su mikrodiluciona metoda i MIC Test Strip. Naši rezultati ukazuju da je referentni soj L. monocytogenes ATCC 19111 bio znatno osetljiviji na antibiotike u poređenju sa sojevima L. monocytogenes izolovanim iz mesa, naglašavajući veću efikasnost gentamicina u odnosu na streptomicin.
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O članku

jezik rada: engleski
vrsta rada: originalan članak
DOI: 10.5937/FFR1801037T
objavljen u SCIndeksu: 13.07.2018.
Creative Commons License 4.0

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