Abstract
ABSTRACT The objective of the study was to determine the antimicrobial activity antibiofilm and to identify the main components of the essential oil (EO) obtained from the leaves of Cymbopogon flexuosus. The antibacterial and antibiofilm activity was determined against Staphylococcus aureus ATCC 29213, Pseudomonas aeruginosa ATCC 27853, Salmonella Typhimurium ATCC 14028 and Listeria monocytogenes ATCC 19117. The effect of EO on biofilm was evaluated by quantifying viable cell number (CFU) and biomass by crystal violet (CV) analysis. The composition of the essential oils was determined by GC / FID and GC / MS. The results showed action against L. monocytogenes, S. aureus and S. Typhimurium with MIC and MBC values of 3.9 μL mL-1, thus showing satisfactory antimicrobial activity, given this was the lowest concentration tested. For the antibiofilm activity, a significant reduction (P < 0.05) was observed for S. typhimurium and S. aureus. Biofilm biomass significantly reduced only for S. aureus and P. aeruginosa. EO presented the geranial and neral isomers as major components.
Highlights
In recent decades, studies on bacterial biofilms have been growing
The objective of this study was to characterize the chemical constitution, antimicrobial and antibiofilm activity of essential oil (EO) obtained from leaves of Cymbopogon flexuosus
A total of 19 different components were identified in C. flexuosus EO (Table 1)
Summary
Studies on bacterial biofilms have been growing These dynamic communities called biofilms consist of aggregates of microorganisms encased in a polysaccharide extrapolymer matrix called an exopolysaccharide (Donlan, 2002). In both natural and artificial environments, biofilms that are embedded in an aqueous fluid are subject to hydrodynamic forces. The association of bacteria in biofilms differs significantly from those that are planktonic, as they demonstrate high resistance to antimicrobials, antibiotics and sanitizers. Parallel to this, they can deceive the system of living hosts when they attack them. The adherence of bacterial species to surfaces used in the food industry (stainless steel and polypropylene) can have the prospect of causing problems in these environments, especially the bacteria Pseudomonas aeruginosa (Donlan 2002; Oliveira et al, 2012; Dalla Costa et al, 2016)
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