Table 2.
Effect of essential oils and components (in MIC/2 concentration) on monoculture biofilm formation of food-related bacteria.
| Bacteria | Biofilm Formation (OD 590) 1 | ||||||
|---|---|---|---|---|---|---|---|
| Positive Control | Cinnamon | Marjoram | Thyme | Trans-cinnamaldehyde | Terpinene-4-ol | Thymol | |
| Escherichia coli | 0.68 ± 0.17a | 0.77 ± 0.13a | 0.72 ± 0.10a 2 | 0.34 ± 0.02b | 0.32 ± 0.08b | 0.44 ± 0.11b 2 | 0.14 ± 0.02c |
| Listeria monocytogenes | 1.34 ± 0.14a | 0.14 ± 0.02c | 0.28 ± 0.04b | 0.30 ± 0.04b | 0.17 ± 0.02c | 0.34 ± 0.34b | 0.53 ± 0.08b |
| Pseudomonas putida | 1.52 ± 0.4a | 0.48 ± 0.05d | 0.08 ± 0.00b 2 | 0.51 ± 0.05d | 0.70 ± 0.05d | 1.09 ± 0.10b 2 | 0.43 ± 0.07d |
| Staphylococcus aureus | 2.36 ± 0.07a | 1.31 ± 0.30b | 1.18 ± 0.20b | 1.22 ± 0.16b | 1.19 ± 0.17b | 1.60 ± 0.30b | 1.37 ± 0.41b |
1 Data are presented as mean ± standard deviation of six replicates. Values within a row with different letters are significantly different (p < 0.05). 2 Results from Kerekes et al. (2013).