Habituation of enterotoxigenic <i>Staphylococcus aureus</i> to   <i>Origanum vulgare</i> L. essential oil does not induce direct-tolerance and cross-tolerance to salts and organic acids

Tavares, Adassa Gama; Monte, Daniel Farias Marinho do; Albuquerque, Allan dos Reis; Sampaio, Fábio Correia; Magnani, Marciane; Siqueira Júnior, José Pinto de; Souza, Evandro Leite de

doi:10.1590/S1517-838246320140355

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Brazilian Journal of Microbiology

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Food Microbiology • Braz. J. Microbiol. 46 (3) • Jul-Sep 2015 • https://doi.org/10.1590/S1517-838246320140355 copy

Habituation of enterotoxigenic Staphylococcus aureus to Origanum vulgare L. essential oil does not induce direct-tolerance and cross-tolerance to salts and organic acids

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Enterotoxigenic Staphylococcus aureus strains that were isolated from foods were investigated for their ability to develop direct-tolerance and cross-tolerance to sodium chloride (NaCl), potassium chloride (KCl), lactic acid (LA) and acetic acid (AA) after habituation in sublethal amounts (1/2 of the minimum inhibitory concentration - 1/2 MIC and 1/4 of the minimum inhibitory concentration - 1/4 MIC) of Origanum vulgare L. essential oil (OVEO). The habituation of S. aureus to 1/2 MIC and 1/4 MIC of OVEO did not induce direct-tolerance or cross-tolerance in the tested strains, as assessed by modulation of MIC values. Otherwise, exposing the strains to OVEO at sublethal concentrations maintained or increased the sensitivity of the cells to the tested stressing agents because the MIC values of OVEO, NaCl, KCl, LA and AA against the cells that were previously habituated to OVEO remained the same or decreased when compared with non-habituated cells. These data indicate that OVEO does not have an inductive effect on the acquisition of direct-tolerance or cross-tolerance in the tested enterotoxigenic strains of S. aureus to antimicrobial agents that are typically used in food preservation.

Staphylococcus ; adaptation; essential oil; oregano

Strains	MIC of OVEO (μL mL⁻¹)
S. aureus FRI-S-6	2.5
S. aureus FRI-196-E	2.5
S. aureus FRI-326	10
S. aureus ATCC 13565	10

Strains	Treatment	MIC (μL mL⁻¹)

		24 h^* * hours of previous habituation or not in the assayed sublethal concentrations of O. vulgare L. essential oil;	48 h^* * hours of previous habituation or not in the assayed sublethal concentrations of O. vulgare L. essential oil;	72 h^* * hours of previous habituation or not in the assayed sublethal concentrations of O. vulgare L. essential oil;
S. aureus FRI-S-6	Control (0 μL OVEO mL⁻¹)	5.0	5.0	2.5
	1/2 MIC OVEO (1.25 μL OVEO mL⁻¹)	2.5	1.25	0.6
	1/4 MIC OVEO (0.6 μL OVEO mL⁻¹)	2.5	1.25	0.6
S. aureus FRI-196-E	Control (0 μL OVEO mL⁻¹)	5.0	2.5	2.5
	1/2 MIC OVEO (1.25 μL OVEO mL⁻¹)	0.6	0.6	0.6
	1/4 MIC OVEO (0.6 μL OVEO mL⁻¹)	0.6	0.3	0.6
S. aureus FRI-326	Control (0 μL OVEO mL⁻¹)	10	5	5
	1/2 MIC OVEO (5 μL OVEO mL⁻¹)	1.25	0.6	0.6
	1/4 MIC OVEO (2.5 μL OVEO mL⁻¹)	0.6	0.6	0.6
S. aureus ATCC 13565	Control (0 μL OVEO mL⁻¹)	10	5	5
	1/2 MIC OVEO (5 μL OVEO mL⁻¹)	1.25	0.6	0.6
	1/4 MIC OVEO (2.5 μL OVEO mL⁻¹)	1.25	0.6	0.6

Strains	Treatment	Sodium chloride MIC (mg mL⁻¹)			Potassium chloride MIC (mg mL⁻¹)			Acetic acid MIC (μL mL⁻¹)			Lactic acid MIC (μL mL⁻¹)

		24 h^* * hours of previous habituation (or not) to O. vulgare L. essential oil at the assayed sublethal concentrations;	48 h^* * hours of previous habituation (or not) to O. vulgare L. essential oil at the assayed sublethal concentrations;	72 h^* * hours of previous habituation (or not) to O. vulgare L. essential oil at the assayed sublethal concentrations;	24 h^* * hours of previous habituation (or not) to O. vulgare L. essential oil at the assayed sublethal concentrations;	48 h^* * hours of previous habituation (or not) to O. vulgare L. essential oil at the assayed sublethal concentrations;	72 h^* * hours of previous habituation (or not) to O. vulgare L. essential oil at the assayed sublethal concentrations;	24 h^* * hours of previous habituation (or not) to O. vulgare L. essential oil at the assayed sublethal concentrations;	48 h^* * hours of previous habituation (or not) to O. vulgare L. essential oil at the assayed sublethal concentrations;	72 h^* * hours of previous habituation (or not) to O. vulgare L. essential oil at the assayed sublethal concentrations;	24 h^* * hours of previous habituation (or not) to O. vulgare L. essential oil at the assayed sublethal concentrations;	48 h^* * hours of previous habituation (or not) to O. vulgare L. essential oil at the assayed sublethal concentrations;	72 h^* * hours of previous habituation (or not) to O. vulgare L. essential oil at the assayed sublethal concentrations;
S. aureus FRI-S-6	Control (0 μL OVEO mL⁻¹)	200	200	200	300	200	300	2.5	2.5	2.5	10	5	5
	1/2 MIC OVEO (1.25 μL OVEO mL⁻¹)	150	75	100	200	200	300	2.5	2.5	1.25	10	5	5
	1/4 MIC OVEO (0.6 μL OVEO mL⁻¹)	150	75	75	200	300	300	2.5	2.5	1.25	10	5	5
S. aureus FRI-196-E	Control (0 μL OVEO mL⁻¹)	200	200	150	300	300	300	2.5	2.5	2.5	10	5	5
	1/2 MIC OVEO (1.25 μL OVEO mL⁻¹)	150	150	75	300	300	150	2.5	2.5	2.5	10	5	5
	1/4 MIC OVEO (0.6 μL OVEO mL⁻¹)	150	200	150	300	300	300	2.5	2.5	2.5	10	5	5
S. aureus FRI-326	Control (0 μL OVEO mL⁻¹)	200	150	150	300	300	300	2.5	2.5	2.5	10	5	5
	1/2 MIC OVEO (5 μL OVEO mL⁻¹)	50	50	100	50	50	100	2.5	2.5	2.5	5	5	5
	1/4 MIC OVEO (2.5 μL OVEO mL⁻¹)	100	150	100	200	200	200	2.5	2.5	2.5	10	5	5
S. aureus ATCC 13565	Control (0 μL OVEO mL⁻¹)	150	150	200	300	300	300	2.5	2.5	2.5	10	5	5
	1/2 MIC OVEO (5 μL OVEO mL⁻¹)	50	50	100	50	50	50	2.5	1.25	1.25	5	5	5
	1/4 MIC OVEO (2.5 μL OVEO mL⁻¹)	100	100	150	150	200	200	2.5	1.25	1.25	10	5	5

Sociedade Brasileira de Microbiologia USP - ICB III - Dep. de Microbiologia, Sociedade Brasileira de Microbiologia, Av. Prof. Lineu Prestes, 2415, Cidade Universitária, 05508-900 São Paulo, SP - Brasil, Ramal USP 7979, Tel. / Fax: (55 11) 3813-9647 ou 3037-7095 - São Paulo - SP - Brazil
E-mail: bjm@sbmicrobiologia.org.br

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[1] Send correspondence to E.L. Souza. Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal da Paraíba, Campus I, 58051-900 Cidade Universitária, João Pessoa, PB, Brasil. E-mail: evandroleitesouza@ccs.ufpb.br.