Using disk diffusion assay and broth microdilution, we evaluated the antimicrobial activity of 38 commercially available essential oils (EOs) against 24 food pathogens and spoilers. These including E. coli O157: H7 (3 types), Listeria (3 types), Bacillus (2 types), Salmonella enterica (2 types), Staphylococcus aureus (3 types), Clostridium tyrobutiricum, Pseudomonas aeruginosa, Brochotrix thermosphacta, Campylobacter jejuni, Carnobacterium divergens, Aspergillus (2 types), and Penicillium (4 types). Correlation between EOs' chemical composition and antimicrobial properties was studied using R software. Moreover, statistical models representing the relationship were generated using Design Expert®. The predictive models identified the chemical attributes of EOs that drive their antimicrobial properties while providing an understanding of their interactions. Thyme (Aldrich, Novotaste), cinnamon (Aliksir, BSA), garlic (Novotaste), Mexican garlic blend N & A (Novotaste), and oregano (BSA) were the strongest antimicrobial. The most sensitive pathogens were P. solitum (MIC of 19.53 ppm) and L. monocytogenes (MIC of 39 ppm). The correlation analysis showed that phenols and aldehydes had the strongest positive effects on the antimicrobial properties followed by the sulfur containing compounds and the esters; while the effects of monoterpenes and ketones were negative. Different sensitivity of food pathogens to chemical families was observed. For instance, phenols and aldehydes exhibited a linear inhibitory effect on L. monocytogenes (LM1045, MIC), while sesquiterpene and ester showed a significant effect on S. aureus (ATCC 6538, MIC). The developed predictive models are expected to predict the antimicrobial properties based on the chemical families of essential oils.

中文翻译：

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精油对大多数常见食物病原体和破坏物的化学成分与抗菌性能之间的相关性：体外功效和预测模型。

使用圆盘扩散测定和肉汤微稀释，我们评估了38种市售精油（EOs）对24种食物病原体和破坏物的抗菌活性。这些包括大肠杆菌O157：H7（3种），李斯特菌（3种），芽孢杆菌（2种），沙门氏菌（2种），金黄色葡萄球菌（3种），酪酸梭状芽胞杆菌，铜绿假单胞菌，嗜热支气管炎，空肠弯曲菌，Canobacterium divergens，曲霉（2种）和青霉（4种）。使用R软件研究了EOs的化学成分与抗菌性能之间的相关性。此外，使用DesignExpert®生成表示关系的统计模型。预测模型确定了EO的化学属性，这些化学属性可驱动EO的抗菌特性，同时还能了解其相互作用。百里香（Aldrich，Novotaste），肉桂（Aliksir，BSA），大蒜（Novotaste），墨西哥大蒜混合物N＆A（Novotaste）和牛至（BSA）是最强的抗菌剂。最敏感的病原体是马铃薯疫霉菌（MIC为19.53 ppm）和单核细胞增生李斯特菌（MIC为39 ppm）。相关分析表明，酚类和醛类对抗菌性能的影响最大，其次是含硫化合物和酯类。而单萜和酮的影响是负面的。观察到食物病原体对化学家族的敏感性不同。例如，酚和醛对单核细胞增生李斯特菌（LM1045，倍半萜烯和酯对金黄色葡萄球菌有显着影响（ATCC 6538，MIC）。预计开发的预测模型将基于精油的化学家族来预测抗菌性能。