| Literature DB >> 30288586 |
Jiamu Kang1, Liu Liu2, Xiaoxia Wu1, Yuyang Sun1, Zifei Liu1.
Abstract
The objective of this study was to determine the effect of thyme essential oil (TEO) on the planktonic growth and biofilm formation of Bacillus cereus (B. cereus). GC-MS analysis of TEO allowed the detection of 13 compounds, and the major constituents were p-cymene (29.7%), thymol (23.73%), γ-terpinene (16.21%), and 1,8-cineole (9.74%). TEO exhibited a minimum inhibitory concentration (MIC) value against planktonic B. cereus of 0.25 mg/mL. The potent effect of TEO to inhibit the growth of planktonic B. cereus was due to cell membrane damage, as evidenced by reduced cell viability, protein changes, decreased intracellular ATP concentration, increased extracellular ATP concentration and cell membrane depolarization, and cellular morphological changes. In addition, TEO exerted a significant inhibitory effect on B. cereus biofilm formation, as confirmed by environmental scanning electron microscopic images. These findings suggested that TEO has the potential to be developed as a natural food additive to control foodborne contamination associated with B. cereus and its biofilm.Entities:
Keywords: Bacillus cereus; Biofilm formation; Cell membrane; Thyme essential oil
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Year: 2018 PMID： 30288586 DOI： 10.1007/s00253-018-9401-y
Source DB: PubMed Journal: Appl Microbiol Biotechnol ISSN： 0175-7598 Impact factor: 4.813