Atividade antimicrobiana in vitro de baccharis, tamarindo, líquido da casca da castanha de caju e óleo de cravo contra bactérias ruminais Gram-negativas
DOI:
https://doi.org/10.31533/pubvet.v18n03e1562Keywords:
Antibacterial activity, natural extracts, essential oil, rumen bacteriaAbstract
This study aimed to evaluate the in vitro antibacterial activity of Baccharis dracunculifolia and Tamarindus indica L. aqueous extract, cashew nut shell liquid (CNSL) natural extracts, and clove essential oil (EO) against five species of Gram-negative ruminal bacteria. Cultures were grown in anaerobic media containing 0.1, 0.2, 0.5 and 1.0 mg mL-1 of the extracts or oils. Growth was evaluated by monitoring the optical density (OD 600 nm) at intervals of 0, 8, 12 and 24 hours of incubation at 39° C. The baccharis and tamarind aqueous extract, and CNSL natural extract inhibited the growth of Prevotella albensis, Prevotella bryantii, Treponema saccharophilum and Succinivibrio dextrinosolvens. For Prevotella ruminicola and Succinivibrio dextrinosolvens, the addition of the clove leaf EO of 1.0 mg mL-1 resulted in a greater impact on growth dynamics, with a reduction in optical density in all intervals of observations. The findings of this research establish the efficacy of natural additives aqueous extracts of baccharis and tamarind, CNSL, and clove essential oil, in antimicrobial activity in vitro against the Gram-negative ruminal bacteria analyzed.
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