Inactivation of Some Pathogens Inoculated to Noodle by Syzygium aromaticum (L.) Merr. & L.M.Perry Essential Oil

Abstract

In this study, it was aimed the the efficacy of Syzygium aromaticum essential oil (EO) on inactivation of Eschericha coli (ATCC 25293), Klebsiella pneumoniae (ATCC 10031), Bacillus subtilis (ATCC 6633), and Staphylococcus aureus (ATCC 25925) inoculated to noodle was investigated by dip incubation method. The components of S. aromaticum EO were analyzed by GC-MS and found the main components as eugenol, (Z)-9,17-octadecadienal (25.96%), (-)-caryophyllene (5.29%), and aceteugenol. Broth Microdilution and Agar Well Diffusion Method were used for antibacterial activity of S. aromaticum EO. Minimum Inhibitory Concentrations (MICs) of S. aromaticum were 14.8 mg mL-1 for E. coli, 10.98 mg mL-1 for K. pneumoniae, 9.29 mg mL-1 for B. subtilis, and 9.8 mg mL-1 for S. aureus, while the inhibition zones were between 3 mm and 7.1 mm for the pathogens. In the study, 100 μL of clove oil have 100% inhibition effect on E. coli, K. pneumoniae, and S. aureus attached to the noodle. However, B. subtilis was found to be quite resistant. As a result, the essential oil appears to be effective agains both Gram-negative and Gram-positive bacteria.

Keywords

• Syzygium aromaticum
• essential oil
• antimicrobial
• food pathogens
• noodle

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