Open AccessEffects of oregano, carvacrol and thymol on Staphylococcus aureus and Staphylococcus epidermidis biofilms
Author(s) -
Antonia Nostro,
Andrea Sudano Roccaro,
Giuseppe Bisignano,
Andreana Marino,
M.A. Cannatelli,
Francesco Pizzimenti,
Pier Luigi Cioni,
F. Procopio,
Anna Rita Blanco
Publication year - 2007
Publication title -
journal of medical microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.91
H-Index - 117
eISSN - 1473-5644
pISSN - 0022-2615
DOI - 10.1099/jmm.0.46804-0
Subject(s) - carvacrol , thymol , staphylococcus epidermidis , biofilm , microbiology and biotechnology , staphylococcus aureus , chemistry , minimum inhibitory concentration , bacteria , antimicrobial , biology , food science , essential oil , genetics
The aim of this study was to evaluate the effect of oregano essential oil, carvacrol and thymol on biofilm-grown Staphylococcus aureus and Staphylococcus epidermidis strains, as well as the effects of the oils on biofilm formation. For most of the S. aureus (n=6) and S. epidermidis (n=6) strains tested, the biofilm inhibitory concentration (0.125-0.500 %, v/v, for oregano, and 0.031-0.125 %, v/v, for carvacrol and thymol) and biofilm eradication concentration (0.25-1.0 %, v/v, for oregano and 0.125-0.500 %, v/v, for carvacrol and thymol) values were twofold or fourfold greater than the concentration required to inhibit planktonic growth. Subinhibitory concentrations of the oils attenuated biofilm formation of S. aureus and S. epidermidis strains on polystyrene microtitre plates.
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom