Antimicrobial mechanism of oregano essential oil (OEO) against Staphylococcus saprophyticus

Abstract

Abstract: the antimicrobial mechanism of oregano essential oil (OEO) against staphylococcus saprophyticus were investigated in this paper, Minimum inhibitory concentration (MIC) of OEO against Staphylococcus saprophyticus was determined from inhibition zone diameter by perforation method, microbic?growth?curve, electrical conductivity, alkaline phosphatase (AKP) activity, lactate dehydrogenase (LDH) activity, ultraviolet absorption and scanning electron microscopy (SEM) were used to evaluate the antimicrobial effect of OEO. The result showed that the MIC of OEO against staphylococcus saprophyticus was 0.25%. When treated by MIC and 2MIC of OEO, the logarithmic phase of staphylococcus saprophyticus was delayed obviously, which led to the leakage of content, the activity of AKP and LDH were increased significantly. The growth of bacteria was inhibited, which was positively correlated with the concentration of OEO. The structure of cell wall and cell membrane were changed at the same time. The results of SEM revealed that the morphology of bacterial cells was changed when treated with MIC of OEO for 6h, the hollowness and extensive wrinkles were appeared after treated by 2MIC, which due to the deformation and death of staphylococcus saprophyticu finally.

Key words: Oregano essential oil, Staphylococcus Saprophyticus, Antimicrobial mechanism

Meng-Ling Chen Wei-qing LAN Han-Xiao Li Meng Wang Zi-Xuan Lu Zhi-Chu Ren Jing XIE. Antimicrobial mechanism of oregano essential oil (OEO) against Staphylococcus saprophyticus[J]. FOOD SCIENCE, 0, (): 0-0.

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