http://naturalingredient.org/wp/wp-content/uploads/Burt_Essential_Oils_A_Review_2004.pdf

Essential oils: their antibacterial properties and potential applications in foods--a review.

Biological effects of essential oils - A review

http://publicationslist.org/data/meng.chong/ref-18/sdarticle.pdf

Recent Developments in Photocatalytic Water Treatment Technology: A Review

Acinetobacter baumannii has emerged as a highly troublesome pathogen for many institutions globally. As a consequence of its immense ability to acquire or upregulate antibiotic drug resistance determinants, it has justifiably been propelled to the forefront of scientific attention. Apart from its predilection for the seriously ill within intensive care units, A. baumannii has more recently caused a range of infectious syndromes in military personnel injured in the Iraq and Afghanistan conflicts. This review details the significant advances that have been made in our understanding of this remarkable organism over the last 10 years, including current taxonomy and species identification, issues with susceptibility testing, mechanisms of antibiotic resistance, global epidemiology, clinical impact of infection, host-pathogen interactions, and infection control and therapeutic considerations.

Acinetobacter baumannii: Emergence of a Successful Pathogen

The aim of this review was to survey all fungal pathologists with an association with the journal Molecular Plant Pathology and ask them to nominate which fungal pathogens they would place in a 'Top 10' based on scientific/economic importance. The survey generated 495 votes from the international community, and resulted in the generation of a Top 10 fungal plant pathogen list for Molecular Plant Pathology. The Top 10 list includes, in rank order, (1) Magnaporthe oryzae; (2) Botrytis cinerea; (3) Puccinia spp.; (4) Fusarium graminearum; (5) Fusarium oxysporum; (6) Blumeria graminis; (7) Mycosphaerella graminicola; (8) Colletotrichum spp.; (9) Ustilago maydis; (10) Melampsora lini, with honourable mentions for fungi just missing out on the Top 10, including Phakopsora pachyrhizi and Rhizoctonia solani. This article presents a short resume of each fungus in the Top 10 list and its importance, with the intent of initiating discussion and debate amongst the plant mycology community, as well as laying down a bench-mark. It will be interesting to see in future years how perceptions change and what fungi will comprise any future Top 10.

/pdf/the-top-10-fungal-pathogens-in-molecular-plant-pathology-4nidxj1xqt.pdf

The Top 10 fungal pathogens in molecular plant pathology

Aims: The minimum inhibitory concentration (MIC) of oregano essential oil (OEO) and two of its principle components, i.e. thymol and carvacrol, against Pseudomonas aeruginosa and Staphylococcus aureus was assessed by using an innovative technique. The mechanism of action of the above substances was also investigated. Methods and Results: The applied technique uses 100-well microtitre plate and collects turbidimetric growth data. To produce the inhibition profiles, a wide range of concentrations were tested for each of the three compounds, as well as for carvacrol‐thymol mixtures. Following a specific mathematical analysis of the observed inhibition profiles from all compounds, it was suggested that mixtures of carvacrol and thymol gave an additive effect and that the overall inhibition by OEO can be attributed mainly to the additive antimicrobial action of these two compounds. Addition of low amounts of each additive: (a) increased permeability of cells to the nuclear stain EB, (b) dissipated pH gradients as indicated by the CFDA-SE fluorescent probe irrespective of glucose availability and (c) caused leakage of inorganic ions. Conclusions: Mixing carvacrol and thymol at proper amounts may exert the total inhibition that is evident by oregano essential oil. Such inhibition is due to damage in membrane integrity, which further affects pH homeostasis and equilibrium of inorganic ions. Significance and Impact of the Study: The knowledge of extent and mode of inhibition of specific compounds, which are present in plant extracts, may contribute to the successful application of such natural preservatives in foods, since certain combinations of carvacrol‐ thymol provide as high inhibition as oregano essential oil with a smaller flavour impact.

/pdf/a-study-of-the-minimum-inhibitory-concentration-and-mode-of-brcmpgdh3k.pdf

A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol.

Measuring the minimum inhibitory concentration (MIC) of a substance by current methods is straightforward, whereas obtaining useful comparative information from the tests can be more difficult. A simple technique and a method of data analysis are reported which give the experimentalist more useful information from susceptibility testing. This method makes use of a 100-well microtitre plate and the analysis uses all the growth information, obtained by turbidometry, from each and every well of the microtitre plate. A modified Gompertz function is used to fit the data, from which a more exact value can be obtained for the MIC. The technique also showed that at certain concentrations of inhibitor, there was no effect on growth relative to a control well (zero inhibitor). Above a threshold value, which has been termed the non-inhibitory concentration or NIC, growth becomes limiting until it reaches the MIC, where no growth relative to the control is observed.

https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2672.2000.01017.x

Susceptibility testing: accurate and reproducible minimum inhibitory concentration (MIC) and non-inhibitory concentration (NIC) values

Weak-acid preservatives are widely used to prevent microbial spoilage of acidic foods and beverages. Characteristically, weak-acid preservatives do not kill micro-organisms but inhibit growth, causing very extended lag phases. Preservatives are more effective at low pH values where solutions contain increased concentrations of undissociated acids. Inhibition by weak-acids involves rapid diffusion of undissociated molecules through the plasma membrane; dissociation of these molecules within cells liberates protons, thus acidifying the cytoplasm and preventing growth. By modelling preservative action in yeast, using a thermodynamic and kinetic approach, it was possible to demonstrate that: (i) inhibition depends more on the degree to which individual preservatives are concentrated within cells, rather than on undissociated acid concentration per se; (ii) it is entirely feasible for microbes to pump protons out of the cell during extended lag phase and raise internal pH (pHi), despite further influx of preservatives; (iii) the duration of the lag phase can be predicted from the model, using a Gaussian fit of proton-pumping H(+)-ATPase activity against pHi; (iv) theoretical ATP consumption for proton pumping can be directly correlated with the reduction in cell yield observed in glucose-limited cultures.

Weak-acid preservatives: modelling microbial inhibition and response.

Development of resistance to chlorhexidine diacetate in Pseudomonas aeruginosa and the effect of a 'residual' concentration

The quality of harvested wheat grain can deteriorate markedly during the post-harvest management stages. Biotic factors, such as grain type and ripeness, coupled with the prevailing abiotic factors, such as water content and temperature, and also preservative concentration will influence the safe storage life and the level of contamination with mycotoxins. These mycotoxins include deoxynivalenol (DON) produced pre-harvest and zearalenone (ZEA) produced post-harvest by Fusarium graminearum and Fusarium poae, respectively, ochratoxin (OTA) produced by Penicillium verrucosum post-harvest in cool damp northern European climates, and perhaps T-2 and HT-2 toxins produced by Fusarium langsethiae. This review presents recent data on the relationship between dry matter losses caused by F. graminearum under different environmental regimes (water activities, temperatures) and the level of contamination with DON. This is important as poor post-harvest drying and storage management may exacerbate DON contamination alr...

/pdf/limiting-mycotoxins-in-stored-wheat-17jjma6rlc.pdf

R.J.W. Lambert

Papers

A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol.

Susceptibility testing: accurate and reproducible minimum inhibitory concentration (MIC) and non-inhibitory concentration (NIC) values

Weak-acid preservatives: modelling microbial inhibition and response.

Development of resistance to chlorhexidine diacetate in Pseudomonas aeruginosa and the effect of a 'residual' concentration

Limiting mycotoxins in stored wheat.