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In vitro activity of olive oil extracts against planktonic cells and biofilm formation of Arcobacter-like species

Autoři: Šilha David | Švecová Blanka | Švarcová Karolína

Rok: 2022

Druh publikace: ostatní - článek ve sborníku

Název zdroje: 29. Kongres Československé společnosti mikrobiologické s mezinárodní účastí : sborník abstraktů

Název nakladatele: Produkce BPP

Místo vydání: Lípa

Strana od-do: nestránkováno

Tituly:

Jazyk	Název	Abstrakt	Klíčová slova
eng	In vitro activity of olive oil extracts against planktonic cells and biofilm formation of Arcobacter-like species	Various species of the Arcobacter-like species are regarded as emerging food pathogens and can be cause of human gastroenteric illness. Many strains also show significant resistance to antibiotics. The effect of various aquaeous olive oil extracts on survival of Arcobacter-like species was studied. Based on our results, a significant antimicrobial potential of extracts was observed. Extra virgin olive oil showed the highest antimicrobial effect. The extract inhibited most of the monitored strains after only 5 min of exposure. After this very short exposure, viable cells decreased by up to 5 log CFU/mL. The only exception was the strain Al. lanthieri LMG 28517, in which a decrease in viable cells of 2 log CFU/mL was observed after 5 min of exposure, but after a total of 10 min of exposure the cells were already completely devitalized. The lowest antimicrobial effect was observed in the olive pomace oil extract with complete inhibition after 3–24 h of exposure. E.g. in the Al. lanthieri LMG 28517 strain, there was almost no decrease in viable cells over 6 hours of exposure. The results also suggest that aquaeous extracts contain substances that promote biofilm formation, especially at lower concentration. On the contrary, the highest concentrations of oil extracts led to the suppression of the ability to form a biofilm. The analysis of selected chemical compounds was also performed for individual extracts. Results indicate that not all oils classified as „olive oil“ had similar bactericidal effects, bioactvity dependes e.g. on content of phenolic compounds.	Olive oil; antimicrobials; biofilm activity; Arcobcter-like

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