Abstract
This study aimed to evaluate and model the antimicrobial action of different concentrations of Croton blanchetianus essential oil (CBEO) on the behavior of six bacterial species in vitro. CBEO extraction was performed by hydrodistillation and characterized by CG-MS. CBEO solutions in culture media were tested at 0.90, 1.80, 2.71, and 4.51 mg of CBEO/mL, against foodborne bacteria: pathogenic bacteria (Staphylococcus aureus, Listeria monocytogenes and Salmonella Enteritidis at 35 °C), a non-pathogenic Escherichia coli (at 35 °C), and spoilage bacteria (Weissella viridescens and Leuconostoc mesenteroides at 30 °C). The CBEO major compounds were eucalyptol, α-pinene, sativene, E-caryophyllene, bicyclogermacrene, and spatulenol. Baranyi and Roberts (growth) and Weibull (inactivation) primary models, along with power and hyperbolic secondary models, were able to describe the data. CBEO inactivated L. monocytogenes, S. aureus, L. mesenteroides and W. viridescens at all applied concentrations. CBEO did not inactivate S. Enteritidis and E. coli, but their growth rates were reduced.
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The datasets generated and analyzed during the current study are available from the corresponding author on reasonable request.
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Acknowledgements
The authors thank the Coordination for the Improvement of Higher Education Personnel – Brazil (CAPES) – Finance Code 001, the Foundation for Research Support of Santa Catarina (FAPESC), and the National Council for Scientific and Technological Development (CNPq) – Brazil. for the financial support.
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This study was financed in part by the Coordination for the Improvement of Higher Education Personnel–Brazil (CAPES)–Finance Code 001, the Foundation for Research Support of Santa Catarina (FAPESC), and the National Council for Scientific and Technological Development (CNPq)–Brazil.
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ECV, EATF, and GMFA contributed to the study conception and design. Material preparation, data collection and analysis were performed by ECV, CCP, DSS, KMC, and ASQS. The first draft of the manuscript was written by ECV, DAL, and GMFA, and all authors commented on previous versions of the manuscript. All authors read and approved the final manuscript.
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de Vasconcelos, E.C., Longhi, D.A., Paganini, C.C. et al. Modeling the effect of Croton blanchetianus Baill essential oil on pathogenic and spoilage bacteria. Arch Microbiol 204, 618 (2022). https://doi.org/10.1007/s00203-022-03235-8
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DOI: https://doi.org/10.1007/s00203-022-03235-8