Abstract
Our aim was to investigate the effect of subinhibitory concentrations of clove, cinnamon, and thyme essential oils onthe growth of Staphylococcus aureus and its production of coagulase, thermonuclease and enterotoxin. Different concentrationsof the essential oils were added to Brain Heart Infusion broth. The production of enterotoxin in the presenceor absence of essential oils was estimated using the ELISA technique. Our results indicate that a lower concentrationdid not affect the growth S. aureus but reduced the production of metabolites. Thyme oil presents the most signifi canteffect, inhibiting the activity of both enzymes and the production of enterotoxin with 0,04%. There is a renewed interestin the potential application of these essential oils in the food and pharmaceutical industries to control staphylococcalpoisoning.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.