In the current study, the antibacterial effect of Echinophora platyloba essential oil and common liquid smoke (individually and in combination) against Staphylococcus aureus in beef meat samples is investigated. Using an automated microbiological growth analyser and the turbidimetric technique, the minimum inhibitory concentrations (MIC) and the minimum bactericidal concentrations (MBC) of the essential oil and liquid smoke were determined. Anti-S. aureus activity of essential oil and liquid smoke (individually and in combination) was defined by disk diffusion assay, generation time and cell constituent release. Apart from that, the interactions between these two compounds were measured by the checkerboard assay and by calculating the fractional inhibitory concentration (FIC) indices. Related MIC values of essential oil and smoke were found to be 7200 and 5500 mg/L, and MBC values were 8500 and 8000 mg/L, respectively. The conducted organoleptic assay showed that the addition of 0.05 g of essential oil and 0.6 g of liquid smoke to 100 g of meat samples did not have adverse effect on the overall acceptance. Weaker antibacterial effect against Staphylococcus aureus was observed when only Echinophora platyloba essential oil was used than when it was used in combination with liquid smoke.

中文翻译：

---

Echinophora platyloba精油和液体烟熏对牛肉的抗金黄色葡萄球菌作用。

在当前的研究中，研究了Echinophora platyloba精油和普通烟液（单独和组合使用）对牛肉样品中金黄色葡萄球菌的抗菌作用。使用自动微生物生长分析仪和比浊技术，确定了香精油和烟液的最小抑菌浓度（MIC）和最小杀菌浓度（MBC）。抗金黄色葡萄球菌通过纸片扩散测定，产生时间和细胞成分释放来定义精油和液体烟的活性（单独和组合）。除此之外，这两种化合物之间的相互作用通过棋盘分析法和通过计算抑制分数浓度（FIC）指数来测量。精油和烟雾的相关MIC值分别为7200和5500 mg / L，MBC值分别为8500和8000 mg / L。进行的感官分析表明，向100克肉类样品中添加0.05克精油和0.6克液体烟雾不会对总体接受度产生不利影响。当仅Echinophora platyloba时，观察到对金黄色葡萄球菌较弱的抗菌作用 与将其与液烟结合使用时，使用的是精油。