In vitro growth-inhibitory effect of essential oils from spices against Bacillus cereus in vapor phase

Jan Gábor

Bakalářská práce

Abstract:

Foodborne diseases pose significant public health risks worldwide, emphasizing the importance of safeguarding food against bacterial spoilage and contamination in the food sector. Spice essential oils (SEOs), known for their antimicrobial activity in the vapor phase and utilized as flavouring agents in food, have been proposed as active agents in antimicrobial atmosphere packaging. This study aimed to determine the minimum inhibitory concentrations (MICs) of hydro-distilled SEOs from various spices (Amomum subulatum, Carum carvi, Cinnamomum cassia, Curcuma longa, Laurus nobilis, Myristica fragrans, Pimenta dioica, Piper nigrum, Rosa x damascena ‘Amadeus’, Sesamum indicum, Syzygium aromaticum, and Thymus vulgaris) commonly used in kitchen environments against foodborne bacterial pathogens (Bacillus cereus ATCC 11778; CCM 2010) in both liquid and vapor phases using an in vitro broth-microdilution volatilization method. Among the SEOs tested, C. cassia exhibited the most potent antimicrobial effect in both liquid and vapor phases against B. cereus ATCC 11778 (MIC = 128 µg/mL) and in the liquid (MIC = 128 µg/mL) and vapor (MIC = 256 µg/mL) phase against B. cereus CCM 2010. These results indicate that SEO from C. cassia holds promise as a source of volatile antibacterial agents for further exploration in the development of natural and non-toxic food preservatives.

Keywords

foodborne disease, spice essential oil, vapor phase, antimicrobial activity

Jazyk práce: angličtina

Datum vytvoření / odevzdání či podání práce: 22. 4. 2024

Obhajoba závěrečné práce

• Vedoucí: prof. Ing. Ladislav Kokoška, Ph.D.
• Oponent: Matěj Božik, Ph.D.

Česká zemědělská univerzita v Praze

Fakulta tropického zemědělství

Bakalářský studijní program:
Tropické zemědělství