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Bactericidal activity of carvacrol towards the food‐borne pathogen Bacillus cereus
Author(s) -
A. Ultee,
L.G.M. Gorris,
Eddy J. Smid
Publication year - 1998
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1046/j.1365-2672.1998.00467.x
Subject(s) - carvacrol , bacillus cereus , pathogen , incubation , microbiology and biotechnology , food science , spore , cereus , biology , chemistry , bacteria , biochemistry , antimicrobial , genetics
Carvacrol, a natural plant constituent occurring in oregano and thyme, was investigated for its bactericidal effect towards the food‐borne pathogen Bacillus cereus . Carvacrol showed a dose‐related growth inhibition of B. cereus . At concentrations of 0·75 mmol l −1 and above, total inhibition of the growth was observed. Below this concentration, carvacrol extended the lag‐phase, reduced the specific growth rate and reduced the maximum population density. Incubation for 40 min in the presence of 0·75–3 mmol l −1 carvacrol decreased the number of viable cells of B. cereus exponentially. Spores were found to be approximately 2·3‐fold less sensitive to carvacrol than vegetative cells. Bacillus cereus cells showed reduced susceptibility towards carvacrol at pH 7·0 compared with different values between pH 4·5 and 8·5. The culture and exposure temperatures had a significant influence on the survival of vegetative cells. The highest death rate of cells was observed at an exposure temperature of 30 °C. Membrane fluidity was found to be an important factor influencing the bactericidal activity of carvacrol.