Archive | 2021
Ação bactericida de compostos majoritários de óleos essenciais sobre células planctônicas e sésseis de Bacillus cereus
Abstract
Bacillus cereus is a pathogenic bacterium associated with foodborne infections, capable of forming biofilms on food processing surfaces. The alternative to control the growth of B. cereus in the food industries are essential oils and or their major components, natural compounds with antibiofilm properties. Thus, the objective of the work was to evaluate the bactericidal action of the major components of essential oils, cinnamaldehyde, citral and carvacrol, and their combinations on planktonic and sessile cells of B. cereus ATCC 14579. The minimum bactericidal concentration (MBC) of the majority compounds on planktonic cells was determined using the macrodilution technique in BHI broth, evaluating concentrations between 0,016 to 2%. The minimum bactericidal concentration of the biofilm (MBCB) was determined after the formation of B. cereus biofilms in a polystyrene microplate for 72 h at 37 °C. Biofilms were exposed to solutions of the major components in concentrations of 0,016 to 2% for 20 min. The combinations between the major components were performed using the experimental planning of the simplex-centroid mixture. The MBC on the B. cereus planktonic cells of the three components evaluated were equal to 0,0625%, while for sessile cells the MBCB varied, being 1% for cinnamaldehyde and citral and 2% for carvacrol. All tested combinations inhibited the growth of planktonic cells. However, for sessile cells, only 5 combinations were effective. The results prove the bactericidal action of the tested compounds and their potential to be used as a natural preservative or sanitizer in the food industry.