AI Article Synopsis
- The study analyzed the essential oils from the bulbs and leaves of two types of garlic (Allium sativum and Allium ampeloprasum), focusing on their chemical makeup.
- The research examined how these essential oils affect four common bacteria linked to food contamination, finding significant inhibition of their ability to form biofilms.
- The results suggest that these essential oils may have potential as natural food preservatives due to their effectiveness in reducing bacterial metabolism and biofilm formation.
Article Abstract
In this work, we aimed to study the chemical composition of the essential oils from bulbs and leaves of two cultivars of Allium sativum L. and two of A. ampeloprasum L. var. holmense. Moreover, we investigated their activity against four common bacterial strains responsible for food contamination (Listeria monocytogenes, Escherichia coli, Acinetobacter baumannii, and Staphylococcus aureus) by formation of biofilms. The susceptibility of bacterial biofilms was evaluated by crystal violet assay, whereas the metabolic changes occurring in the bacterial cells were ascertained through the MTT test. The essential oils were characterized by the presence of most characteristic components, although with different composition between the species and the cultivars. The essential oils inhibited the capacity of the pathogenic bacteria to form biofilms (up to 79.85 against L. monocytogenes) and/or acted on their cell metabolism (with inhibition of 68.57% and 68.89% against L. monocytogenes and S. aureus, respectively). The capacity of the essential oils to act against these foodborne bacteria could suggests further ideas for industrial applications and confirms the versatility of these essential oils as food preservatives.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997483 | PMC |
| http://dx.doi.org/10.3390/foods11070995 | DOI Listing |
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