Oussalah, Mounia; Caillet, Stéphane; Saucier, Linda et Lacroix, Monique 
ORCID: https://orcid.org/0000-0002-2042-4033
(2006).
Antimicrobial effects of selected plant essential oils on the growth of a Pseudomonas putida strain isolated from meat
Meat Science
, vol. 73
, nº 2.
pp. 236-244.
DOI: 10.1016/j.meatsci.2005.11.019.
Résumé
The inhibitory effect of 60 different essential oils was evaluated on a Pseudomonas putida strain of meat origin, associated with meat spoilage. Essential oils were tested at concentrations from 0.003 to 0.8% (wt/vol) to determine minimum inhibitory and maximal tolerated concentrations (MIC and MTC, respectively) using an agar medium culture. Of the 60 samples tested, Corydothymus capitatus essential oil was the most active showing a MIC of 0.025% and a MTC of 0.06%. Seven essential oils (Cinnamomum cassia, Origanum compactum, Origanum heracleoticum, Satureja hortensis, Satureja montana, Thymus vulgaris carvacroliferum, Thymus vulgaris thymoliferum) have shown a strong antimicrobial activity against P. putida with a MIC of 0.05% and a MTC ranging from 0.013% to 0.025%. Ten other oils (Cinnamomum verum (leaf and bark), Eugenia caryophyllus, Cymbopogon martinii var. motia, Cymbopogon nardus, Melaleuca linariifolia, Origanum majorama, Pimenta dioica, Thymus satureoides, Thymus serpyllum) showed a high antimicrobial activity showing a MIC ranging from 0.1% to 0.4%, while the remaining were less active showing a MIC ⩾ 0.8%.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | Antimicrobial activity; Essential oils; Pseudomonas putida; Minimum inhibitory concentration; Maximal tolerated concentration |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 04 nov. 2024 20:42 |
| Dernière modification: | 04 nov. 2024 20:42 |
| URI: | https://espace.inrs.ca/id/eprint/15015 |
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