Mastite bovina e caprina: suscetibilidade de isolados de Staphylococcus spp. frente aos óleos essenciais extraídos de condimentos

Abstract

Here we have evaluated the antimicrobial activity of the essential oils from Origanum vulgare (oregano), Thymus vulgaris (thymus), Cinnamomum zeylanicum (cinnamom), Lippia graveolens (mexican oregano), Zingiber officinale (ginger), Salvia officinalis (sage), Rosmarinus officinalis (rosemary) and Ocimum basilicum (basil), as well as the majoritary constituents carvacrol, thymol, trans-cinnamaldehyde and cineole against 65 isolates of Staphylococcus sp.isolates. From these 33 isolates were obtained from dairy herds of goats being 27 isolates classified as coagulase negative staphylococci and 06 isolates classified as coagulase positive staphylococci. The isolates from dairy cattle were 32 and classified as coagulase-positive staphylococci. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) were determined to each isolate by using broth microdilution method. Lower antimicrobial activity or equal to the maximum tested (6400 μg ml-1) were observed on the essential oils of oregano, mexican oregano, thymus, cinnamom as well as to majoritary constituents of carvacrol, thymol and TC. It was noticed that the essential oils of oregano, mexican oregano and thymus presented similar activities and were more active than the essential oil of cinnamon front isolates of cattle. The same effect was not repeated on essential oil of mexican oregano in isolates of goats and presenting itself more active than the essential oil of cinnamom, though less active than essential oils of oregano and thyme. The carvacrol maintained strong antimicrobial activity on isolates of cows and goats (CIMs = 584 μg ml-1 e 767 μg ml-1; CBMs = 732 μg ml-1 e 1471 μg ml-1 to cows and goats respectively).