In vitro susceptibility of Brachyspira hyodysenteriae to organic acids and essential oil components

Lien Vande Maele, Marc Heyndrickx, Dominiek Maes, Nele DE Pauw, Maxime Mahu, Marc Verlinden, Freddy Haesebrouck, An Martel, Frank Pasmans, Filip Boyen

    Onderzoeksoutput: Bijdrage aan tijdschriftA1: Web of Science-artikel


    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.

    TijdschriftThe Journal of veterinary medical science / the Japanese Society of Veterinary Science
    Pagina's (van-tot)325-328
    StatusGepubliceerd - 2016


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