In vitro susceptibility of Brachyspira hyodysenteriae to
organic acids and essential oil components |
| |
| Authors: | Lien VANDE MAELE Marc HEYNDRICKX Dominiek MAES Nele DE PAUW Maxime MAHU Marc VERLINDEN Freddy HAESEBROUCK An MARTEL Frank PASMANS Filip BOYEN |
| |
| Institution: | 1)Department of Pathology, Bacteriology and Poultry Diseases, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820, Merelbeke, Belgium;2)Institute for Agricultural and Fisheries Research (ILVO), Technology and Food Science Unit-Food Safety, Brusselsesteenweg 370, 9090, Melle, Belgium;3)Department of Reproduction, Obstetrics and Herd Health, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820, Merelbeke, Belgium |
| |
| Abstract: | The antibacterial potential of organic acids and essential oil components against Brachyspira
hyodysenteriae, the causative pathogen of swine dysentery, was evaluated. Minimum inhibitory
concentrations (MIC) of 15 compounds were determined at pH 7.2 and pH 6.0, using a broth microdilution assay.
In addition, possible synergism was determined. MIC values for the three tested strains were similar. For
organic acids, MIC values at pH 6.0 were lower than at pH 7.2. B. hyodysenteriae was most
sensitive to cinnamaldehyde and lauric acid, with MIC values <1.5 mM. Most antibacterial effects of binary
combinations were additive, however, for thymol and carvacrol, synergism could be observed. In
vitro results demonstrate the antibacterial action of certain essential oil components and organic
acids against B. hyodysenteriae. |
| |
| Keywords: | Brachyspira hyodysenteriae essential oil minimum inhibitory concentration (MIC) organic acid |
|
|
