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In vitro inhibition studies of natural resin acids to Clostridium perfringens, Staphylococcus aureus and Escherichia coli O149

Published online by Cambridge University Press:  06 March 2018

Krisna Roy ,
Ulrike Lyhs ,
Juhani Vuorenmaa  and
Karl Pedersen
Krisna Roy*
Affiliation:
Technical University of Denmark, National Veterinary Institute, Kemitorvet, DK-2800 Kongens Lyngby, Denmark. Department of Pathology and Parasitology, Faculty of Veterinary Medicine, Chittagong Veterinary and Animal Sciences University, Chittagong-4225, Bangladesh.
Ulrike Lyhs
Affiliation:
Technical University of Denmark, National Veterinary Institute, Kemitorvet, DK-2800 Kongens Lyngby, Denmark.
Juhani Vuorenmaa
Affiliation:
Research and Development, Hankkija Oy / Suomen Rehu, 05801 Hyvinkaa, Finland.
Karl Pedersen
Affiliation:
Technical University of Denmark, National Veterinary Institute, Kemitorvet, DK-2800 Kongens Lyngby, Denmark.
*
*Corresponding author Tel.: +88 -01796299974, E-mail: krisnaroy4@gmail.com
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Summary

The following experiment evaluated the inhibitory activity of a resin acids-based product (RAP) to bacterial pathogens. Clostridium perfringens isolated from chickens, turkeys and pigs, Staphylococcus aureus from chickens, pigs and cattle, and Escherichia coli O149 isolated from pigs were tested. Two different methods were used, a broth dilution method (BDM) using 0.01%, 0.1% and 0.5% resin acid, and an agar diffusion method (ADM) using 0.01%, 0.1%, 0.5%, 1% and 5% resin acid. For the BDM, C. perfringens was inhibited completely at all concentrations. S. aureus was inhibited completely at 0.5%, but only slightly at 0.1% and not at all at 0.01%. The E. coli strains showed no or little inhibition at 0.5%. For the ADM, narrow inhibition zones evolved around the concentration of 0.5% (8–10 mm), 1% (8.0–12.0 mm), and 5% (9.0–19.5 mm) on the C. perfringens strains, while the inhibition zones for S. aureus were smaller and E. coli developed no inhibition zones. Overall, the RAP inhibited C. perfringens at all concentrations of the product, S. aureus at 0.1%, 0.5%, 1% and 5% concentrations, and E. coli O149 only at 0.5% concentrations, although some strain variation was recorded.

Keywords

In vitroinhibitionbacteriaresin-acids
Type
Original Research
Information
Journal of Applied Animal Nutrition , Volume 6 , 2018 , e2
Copyright
Copyright © Cambridge University Press and Journal of Applied Animal Nutrition Ltd. 2018 

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