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首页> 美国卫生研究院文献>Frontiers in Microbiology >Inhibition of Staphylococcus aureus cocktail using the synergies of oregano and rosemary essential oils or carvacrol and 1,8-cineole
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Inhibition of Staphylococcus aureus cocktail using the synergies of oregano and rosemary essential oils or carvacrol and 1,8-cineole

机译：使用牛至和迷迭香精油或香芹酚和1,8-桉树脑的协同作用抑制金黄色葡萄球菌鸡尾酒

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This study assessed the inhibitory effects of the essential oils (EOs) from Origanum vulgare L. (OVEO) and Rosmarinus officinalis L. (ROEO), as well as of the its majority individual constituents (ICs) carvacrol (CAR) and 1,8-cineole (CIN), respectively, combined at subinhibitory concentrations against a cocktail of Staphylococcus aureus. The Minimum inhibitory Concentration (MIC) of both OVEO and CAR against S. aureus cocktail was 1.25 μL/mL, while for ROEO and CIN the MIC value was 10 μL/mL. The Fractional Inhibitory Concentration Index of the combined EOs or ICs was ≤0.5 indicating a synergic interaction. The incorporation of OVEO and ROEO or CAR and CIN at different combinations in cheese and meat broths caused a decrease (p ≤ 0.05) of initial counts of S. aureus. Combined application of 1/8 MIC OVEO and 1/4 MIC ROEO or 1/4 MIC CAR and 1/4 MIC CIN in meat and cheese samples reduced (p ≤ 0.05) the viable cells counts and caused morphological changes in S. aureus cells, such as cell shrinkage and appearance of blebbing-like structures on cell surfaces. However, in cheese and meat samples the decrease in viable cell counts was smaller (p ≤ 0.05) than that observed in cheese and meat broths. These findings reinforce the potential of the use of OVEO and ROEO or CAR and CIN in combination to control S. aureus in cheese and meat matrices.
机译：这项研究评估了来自牛至属植物（OVEO）和迷迭香（ROEO）的精油（EOs）以及其主要成分（ICs）香芹酚（CAR）和1,8的抑制作用-Cineole（CIN）分别以亚抑制浓度与金黄色葡萄球菌混合物混合。 OVEO和CAR对金黄色葡萄球菌混合物的最小抑菌浓度（MIC）为1.25μL/ mL，而ROEO和CIN的MIC值为10μL/ mL。组合的EO或IC的分数抑制浓度指数≤0.5，表明存在协同作用。在奶酪和肉汤中以不同组合掺入OVEO和ROEO或CAR和CIN导致金黄色葡萄球菌初始计数减少（p≤0.05）。在肉类和奶酪样品中联合使用1/8 MIC OVEO和1/4 MIC ROEO或1/4 MIC CAR和1/4 MIC CIN减少了（p≤0.05）活细胞计数并引起金黄色葡萄球菌细胞的形态变化例如细胞收缩和细胞表面出现类似气泡的结构。但是，在奶酪和肉类样品中，活细胞计数的下降要比在奶酪和肉汤中观察到的小（p≤0.05）。这些发现增强了将OVEO和ROEO或CAR和CIN结合使用以控制奶酪和肉类基质中金黄色葡萄球菌的潜力。

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