Saturday, 5 December 2015

Detection of Slime-Producing Staphylococcus aureus Strains Isolated from Food and their Sensitivity against Mulinum echegarayii and Azorella trifurcata Extracts

Abstract The contamination of food with pathogenic microorganisms producing biofilm, implies a high cost for the food industry and represents a serious risk for the health of consumers. The antibacterial activity of organic extracts of Azorella trifurcata and Mulinum echegarayii was evaluated against 4 Staphylococcus aureus slime-producing strains isolated from bakery foods and against S. aureus ATCC 35556 slime-producing strain and S. aureus ATCC 25923 non slime-producing strain. The plant extracts showed antibacterial effectiveness against all the strains of S. aureus tested with minimum inhibitory concentration (MIC) between 500 and 8000 µg/ml. M. echegarayii 30:70% AcOEt:HEX showed the best activity: five strains of S. aureus showed MIC of 1000 μg/ml and S. aureus ATCC 25923 was inhibited at doses of 500 μg/ml. The values of minimum bactericidal concentration (MBC) of the extracts assayed were one or two times higher than corresponding MIC values. This study showed that extracts of Azorella trifurcata and Mulinum echegarayii are promising for future natural therapy against slime-producing S. aureus. Plant extracts with activity against slime producing S. aureus strains could provide benefits for of food technology and public health.

Keywords Antibacterial activity, Slime, Staphylococcus aureus, Organic plant extracts.

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  Detection of Slime-Producing Staphylococcus aureus Strains Isolated from Food and their Sensitivity against Mulinum echegarayii and Azorella trifurcata Extracts

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