Abstract
Presently available methods for determining antimicrobial activity include broth dilution and disc diffusion. However, these methods can not be employed for study of vapor phase antimicrobial activity. The present study describes a new method and a new apparatus for determination of vapor phase antimicrobial activity of volatile substances against bacteria. The method can be used for assessing effect of new and existing compounds on environmental microflora.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Aufderheide M, Gressmann H (2007) A modified Ames assay reveals the mutagenicity of native cigarette mainstream smoke and its gas vapour phase. Exp Toxicol Pathol 58:383–392
Aufderheide M, Mohr U (2004) A modified CULTEX system for the direct exposure of bacteria to inhalable substances. Exp Toxicol Pathol 55:451–454
Becerril R, Gómez-Lus R, Goñi P, López P, Nerín C (2007) Combination of analytical and microbiological techniques to study the antimicrobial activity of a new active food packaging containing cinnamon or oregano against E coli and S. aureus. Anal Bioanal Chem 388:1003–1011
Demitrius CA, Duran AP, Chamberlain VC, Hitchins VM (1993) Comparison of European and US biological indicators for ethylene oxide sterilization. J Ind Microbiol Biotech 12:399–402
Holley RA, Patel D (2005) Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiol 22:273–292
Kaur G, Singh RP (2008) Antibacterial and membrane damaging activity of Livistona chinensis fruit extract. Food Chem Toxicol 46:2429–2434
Kida N, Mochizuki Y, Taguchi F (2007) Sterilization of a biological safety cabinet by vaporized KMT reagent. Biocontrol Sci 12:65–69
Kozo I, Nariko S, Hidetoshi M (1986) Inactivation of Bacillus spores by gaseous ozone. J Appl Microbiol 60:67–72
Lopez P, Sanchez C, Batlle R, Nerin C (2005) Solid- and vapor-phase antimicrobial activities of six essential oils: susceptibility of selected foodborne bacterial and fungal strains. J Agric Food Chem 53:6939–6946
Lopez P, Sanchez C, Batlle R, Nerin C (2007) Vapor-phase activities of cinnamon, thyme, and oregano essential oils and key constituents against foodborne microorganisms. J Agric Food Chem 55:4348–4356
Nedorostova L, Kloucek P, Kokoska L, Stolcova M, Pulkrabek J (2009) Antimicrobial properties of selected essential oils in vapour phase against foodborne bacteria. Food Control 20:157–160
Sato K, Krist S, Buchbauer G (2006) Antimicrobial effect of trans-cinnamaldehyde, (−)-perillaldehyde, (−)-citronellal, citral, eugenol and carvacrol on airborne microbes using an airwasher. Biol Pharm Bull 29:2292–2294
Tullio V, Nostro A, Mandras N, Dugo P, Banche G, Cannatelli MA, Cuffini AM, Alonzo V, Carlone NA (2007) Antifungal activity of essential oils against filamentous fungi determined by broth microdilution and vapour contact methods. J Appl Microbiol 102:1544–1550
Acknowledgments
The author is thankful to Gurpreet Kaur for providing the volatile oils for the study.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Singh, R.P. A Method for Screening of Volatile Antimicrobial Compounds. Bull Environ Contam Toxicol 86, 145–148 (2011). https://doi.org/10.1007/s00128-010-0187-6
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00128-010-0187-6