Propriedade antimicrobiana do eugenol frente às amostras de Alicyclobacillus spp. isoladas de suco de laranja

Juliana Guerra de Oliveira; Benício Alves de Abreu Filho

doi:10.53393/rial.2012.v71.32443

Vol. 71 No. 2 (2012), BRIEF COMMUNICATION

Vol. 71 No. 2 (2012)

Antimicrobial properties of eugenol on Alicyclobacillus spp. isolated from orange juice

BRIEF COMMUNICATION

https://doi.org/10.53393/rial.2012.v71.32443

Published 2012-02-01

Juliana Guerra de Oliveira⁺⁻
Benício Alves de Abreu Filho⁺⁻

Juliana Guerra de Oliveira

Universidade Estadual Paulista, Instituto de Biociências, Letras e Ciências Exatas, Departamento de Engenharia e Tecnologia de Alimentos, São José do Rio Preto, SP

Benício Alves de Abreu Filho

Universidade Estadual de Maringá, Centro de Ciências da Saúde, Departamento de Ciências Básicas da Saúde, Maringá, PR

PDF (Português (Brasil))

Keywords

Alicyclobacillus
eugenol
orange juice
antibacterial activity

How to Cite

1.

Oliveira JG de, Abreu Filho BA de. Antimicrobial properties of eugenol on Alicyclobacillus spp. isolated from orange juice. Rev Inst Adolfo Lutz [Internet]. 2012 Feb. 1 [cited 2024 May 12];71(2):410-4. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/32443

Abstract

The antimicrobial activity of eugenol was evaluated on Alicyclobacillus hesperidum, Alicyclobacillus cycloheptanicus, Alicyclobacillus acidiphilus, Alicyclobacillus acidoterrestris and Alicyclobacillus spp. samples, which were isolated from orange juice industries of several regions of São Paulo. The antimicrobial susceptibility to eugenol was tested by determining the minimum inhibitory concentration (MIC) by microdilution technique in 96-well plates. The MIC of eugenol ranged from 66.65 to > 1066.4 μg/mL, showing strong and moderate inhibitory activity on all of tested bacteria samples, and its bactericidal activity. In this study, the source of Alicyclobacillus spp. strains isolation in industries proved to be significant. Considering the observed results, it can conclude that eugenol has antimicrobial effectiveness on Alicyclobacillus spp., and it is suggested the use of this compound for preventing the acidified beverages deterioration, and to decrease the cost of microbiological control specifically in orange juice.

https://doi.org/10.53393/rial.2012.v71.32443

PDF (Português (Brasil))

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