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Antimicrobial activity of essential oils against black truffle ( Tuber melanosporum) spoiling microorganisms and foodborne pathogens

Publicated to:Itea-Informacion Tecnica Economica Agraria. 120 (3): 208-223 - 2024-09-01 120(3), DOI: 10.12706/itea.2024.010

Authors: Gimeno, David; Marco, Pedro; Atares, Miguel; Navarro-Rocha, Juliana

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Abstract

The World Health Organization declared in 2015 a global action plan on antimicrobial resistance which has led to the search for natural extracts and compounds with antimicrobial activity. The essential oils from medicinal and aromatic plants have gained significant scientific relevance in the last years. Thus, the aim of the study was the evaluation and selection of different essential oils chemotypes from various cultivated plant species of Aragon ( Satureja montana, Mentha rotundifolia, Thymus vulgaris, Lavandula angustifolia, , Origanum vulgare subsp. virens, , Salvia rosmarinus and Salvia officinalis) ) based on their ability to inhibit different microorganisms associated with the spoilage of black truffle ( Tuber melanosporum) ) during its shelf life ( Bacillus sp., Microbacterium sp., and Pseudomonas fluorescens), ), as well as with other foodborne pathogens ( Bacillus cereus, , Escherichia coli O157:H7, Listeria monocytogenes, , Pseudomonas aeruginosa, , Salmonella enterica subsp. enterica, Staphylococcus aureus, , and Yersinia enterocolitica). ). The mentioned spoiling bacteria were isolated from fresh black truffles and then sequenced and identified by molecular biology techniques. The screening of the antimicrobial activity was evaluated by agar disk diffusion, and microdilution broth method was used to determine the minimum inhibitory concentration and minimum bactericidal concentration of the selected extracts. Among the species studied, the two chemotypes of Satureja montana presented a greater antimicrobial activity against both Gram+ and Gram- bacteria. These results support the use of essential oils as potential inhibitors of microbial activity, especially in the food industry, and on the preservation of fresh truffles in particular.

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