Antimicrobial activity of essential oils and structurally related synthetic food additives towards Clostridium perfringens.
J Appl Microbiol
; 106(1): 213-20, 2009 Jan.
Article
em En
| MEDLINE
| ID: mdl-19054237
ABSTRACT
AIMS:
To assess the potential of essential oils and structurally related synthetic food additives in inhibiting the growth of Clostridium perfringens for the control of necrotic enteritis in chickens. METHODS ANDRESULTS:
The antimicrobial activity of essential oils/compounds was measured by determining the inhibition of bacterial growth. Thirty-three of 66 oils/compounds exhibited > or =80% inhibition. Seven with the highest potency were further studied. The oils/compounds had MIC(95) values between 167 and 425 microg ml(-1). Most of them were tolerant to low pH (2.0) and exhibited minor or no inhibition of Lactobacillus isolates from the chicken intestine. When mixed with chicken ileal digesta, the oils/compounds retained their efficacy against C. perfringens, but had little effect on the total number of lactobacilli and anaerobic bacteria in the digesta.CONCLUSIONS:
Some essential oils/compounds demonstrated good potential in controlling C. perfringens. SIGNIFICANCE AND IMPACT OF THE STUDY This study has identified candidates of essential oils/compounds for in vivo studies for the control of necrotic enteritis in chickens.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Óleos Voláteis
/
Galinhas
/
Clostridium perfringens
/
Enterocolite Necrosante
/
Aditivos Alimentares
/
Antibacterianos
Limite:
Animals
Idioma:
En
Revista:
J Appl Microbiol
Assunto da revista:
MICROBIOLOGIA
Ano de publicação:
2009
Tipo de documento:
Article
País de afiliação:
Canadá