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Anti‐biofilm forming and anti‐quorum sensing activity of selected essential oils and their main components on food‐related micro‐organisms
Author(s) -
Kerekes E.B.,
Deák É.,
Takó M.,
Tserennadmid R.,
Petkovits T.,
Vágvölgyi C.,
Krisch J.
Publication year - 2013
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 - 10.1111/jam.12289
Subject(s) - biofilm , quorum sensing , chromobacterium violaceum , bacillus cereus , food spoilage , microbiology and biotechnology , food science , crystal violet , resazurin , chemistry , biology , bacteria , genetics
Abstract Aims The aim of this study was to investigate the effect of clary sage, juniper, lemon and marjoram essential oils ( EO s) and their major components on the formation of bacterial and yeast biofilms and on the inhibition of AHL ‐mediated quorum sensing ( QS ). Methods and Results Biofilm formation was measured by crystal violet and resazurin staining, and QS inhibition was detected by paper disc diffusion assay. Marjoram EO inhibited B acillus cereus , P ichia anomala, P seudomonas putida and mixed‐culture biofilm formation of Ps. putida and E scherichia coli and showed the best QS inhibitor effect on C hromobacterium violaceum . For B. cereus, all components showed better antibiofilm capacity than the parent EO s. Lemon EO inhibited E. coli and mixed‐culture biofilms, and cinnamon was effective against the mixed forms. Scanning electron microscopy showed the loss of three‐dimensional structures of biofilms. Conclusions The EO s and components used seem to be good candidates for prevention of biofilm formation and inhibition of the AHL ‐mediated QS mechanism. Significance and Impact of the Study Biofilm formation on foods and food industrial equipment is a serious problem causing food spoilage and emergence of foodborne diseases. This article highlights the importance of studying EO s as potential disinfectants and food preservatives.