Resumo

FRANCISCO, ARGOTE-VEGA, et al. Evaluation of inhibitory activity of essential oils against pathogenic bacteria present in rainbow trout (Oncorhynchus mykiss) responsible for foodborne diseases. Rev.Bio.Agro [online]. 2023, vol.21, n.2, pp.87-98.  Epub 01-Dez-2023. ISSN 1692-3561.  https://doi.org/10.18684/rbsaa.v21.n2.2023.1817.

This work evaluated the inhibition effect of essential oils (EO) from rosmarinus and wild oregano against pathogenic bacteria present in rainbow trout (Oncorhynchus mykiss) that promote foodborne diseases. EO extraction was carried out using supercritical fluids; EO were characterized by density, refractive index (RI), and volatile organic compounds. The identification of bacteria present in rainbow trout was carried out with the Phoenix® system and susceptibility by Kirby-Bauer. The antimicrobial and bactericidal activities exerted by EO against S. aureus and B. cereus were determined by microdilution. As a results: density of 0,89 and 0,93 g/cm3; RI of 1,46 and 1,40; moisture of 8,42 % and 8.34 % and total yield of 2,42 % and 2,05 % for rosemary essential oil (REO) and oregano essential oil (OEO), respectively. The chemical characterization by gas chromatography coupled to mass spectrometry showed that the representative compounds of REO were camphor (26.95 %) and trans-caryophyllene (22.80 %), and thymol (76,25 %) was representative in OEO. The REO exerted a greater antimicrobial and bactericidal effect against S. aureus (MIC and MBC=28480 µg/mL) compared to the OEO, however OEO presented a better antimicrobial (MIC=44640 µg/mL) and bactericial (MBC=59520 µg/mL) against B. cereus compared to REO, suggesting a potential bioprotective effect of these essential oils as natural preservatives in meat products.

Palavras-chave : Supercritical fluid; Lippia origanoides H.B.K; Rosmarinus officinalis L.; Oncorhynchus mykiss; Minimum Inhibitory Concentration; Minimum Bactericidal Concentration..

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