Essential oil of Cymbopogon martini, source of geraniol, as a potential antibacterial agent against Bacillus subtilis, a pathogen of the bakery industry.

Sara Santamarta,M Angeles Rojo,A Cristina Aldavero

doi:10.12688/f1000research.54196.1

Sara Santamarta, M Angeles Rojo + Show 1 more

Open Access

https://doi.org/10.12688/f1000research.54196.1

Copy DOI

Journal: F1000Research	Publication Date: Oct 11, 2021
Citations: 8	License type: CC BY 4.0

Affiliation: Miguel de Cervantes European University

Abstract

Background: Bacteria can adhere and grow on any surface due to their chemical and physical interaction, leading to the development of biofilms. Essential oils have a great potential for use in the food industry, as they can effectively prevent the presence of some pathogenic microorganisms. Species such as those in the Bacillus genus have the ability to produce toxins. Some strains of Bacillus subtilis have been related to cases of food-borne diseases. In the bakery industry, B. subtilis also has been related to "rope" disease, linked to bread preservation processes. Methods: The aim of the study was to analyse the antibacterial properties of 24 chemotyped essential oils against the growth of B. subtilis. The biological activity study was carried out using disk diffusion in agar and broth dilution methods. Results: The essential oil of Cymbopogon martinii var. motia had a high geraniol content (>80.53%) and showed a high antimicrobial effect against the Gram-positive bacterium B. subtilis. Binary combinations of Cymbopogon martinii var. motia oil with Eugenia caryophyllus showed antagonistic effects on B. subtilis. Conclusions: The essential oil of Cymbopogon martinii var. motia has an interesting potential use in the bakery industry as a preservative, in applications such as nano encapsulation for bakery doughs, active packaging of baked products, or surface disinfectants.

Highlights

Essential oils (EOs) are aromatic and volatile natural compounds, synthesized and secreted by specialized histological structures
It was found that the oils containing alcohol, ketone, ester, oxide, and hydrocarbon as major constituents showed high antimicrobial activity, but even higher antimicrobial activity was found in the oils containing phenol or phenyl derivatives that contain aldehyde and methoxy groups exhibited the highest antibacterial activity
Combined antibacterial effect After comparing the antibacterial activity of these ten EOs against B. subtilis using disk diffusion and broth dilution methods, and considering their antimicrobial components, we focused on Cymbopogon matinii var. motia, the main component of which is geraniol

Summary

Introduction

Essential oils (EOs) are aromatic and volatile natural compounds, synthesized and secreted by specialized histological structures They are extracted from plant material, such as flowers, aerial parts, roots, bark, leaves and fruits.[1] EOs are secondary metabolites playing a role in the plant protection against biotic and abiotic stress. Terpenes are the most abundant components in EOs, and are classified into monoterpenes and sesquiterpenes, according to their number of isoprene units Within this group, α-pinene, β-caryophyllene, γ-terpinene, limonene, geraniol, and p-cymene are included. Essential oils have a great potential for use in the food industry, as they can effectively prevent the presence of some pathogenic microorganisms Species such as those in the Bacillus genus have the ability to produce toxins. Conclusions: The essential oil of Cymbopogon martinii var. motia has an interesting potential use in the bakery industry as a preservative, in applications such as nano encapsulation for bakery doughs, active packaging of baked products, or surface disinfectants

Objectives

Methods

Results

Discussion

Conclusion