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Author: search.filters.author.Acero-Ortega, Claudia AriadnaHas files: Yes

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    Antimicrobial Activity of Cinnamon, Tea Tree, and Thyme Essential Oils Against Pathogenic Bacteria Isolated from Tilapia (Oreochromis spp.) in Aquaculture Farms
    (MDPI, 2025)
    Terrazas-Pineda, Karen A.
    ;
    Alamilla-Beltrán, Liliana
    ;
    Acero-Ortega, Claudia Ariadna
    ;
    Damas-Espinoza, Juan Antonio
    ;
    Calderón-Domínguez, Georgina
    Overexploitation has led to a rise in pathogenic bacteria within aquaculture, increasing reliance on antibiotics, and developing microorganism resistance. This situation underscores the need to explore alternatives with a reduced ecological impact. Metabolites derived from essential oils have demonstrated antimicrobial properties that can inhibit or diminish the activity of various microorganisms. In this study, the antimicrobial efficacy of cinnamon (Cinnamomum zeylanicum), tea tree (Melaleuca alternifolia), and thyme (Thymus vulgaris) essential oils against pathogenic bacteria (Aeromonas, Pseudomonas, Shewanella, Comamonas, Vibrio, Acinetobacter, and Empedobacter) isolated from tilapia (Oreochromis spp.) brooded in Hidalgo State, Mexico, were investigated. Diffusion tests were conducted using discs infused with 12 different antibiotics and discs infused with essential oils at concentrations of 15, 10, and 5 μL each. Minimal inhibitory concentration tests were performed using a 96-well microplate format. All bacterial strains exhibited multi-resistance to various antibiotics; however, thyme and cinnamon effectively inhibited the tested bacteria at the lowest concentrations, while tea tree oil was the least effective. The findings suggest the potential incorporation of thyme and cinnamon as an alternative prevention to decrease the use of antibiotic treatment. ©The authors ©Molecules ©MDPI.
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    Antimicrobianos naturales: cómo la naturaleza nos protege de los microorganismos
    (Hospitalidad ESDAI, 2006)
    Acero-Ortega, Claudia Ariadna
    ;
    Campus Ciudad de México
    Despite the fact that preserving effects of some food have benefited man for millennia, only recently is their activity deeply researched. Antimicrobial agents might be synthetic components intentionally added to food or natural components, substances with a biologic origin (also called natural antimicrobials) that might be commercially used as additives to preserve food. An example of the latter are the diverse varieties of spices and herbs —matter of rigorous scientific research in recent years—, which have been proved to have an inhibiting effect in the growth of bacteria causing food-transmitted illnesses, including Listeria monocytogenes, Staphylococcus aureus, Salmonella typhimurium and Bacillus cereus. Thence, the potential as an additional, microorganism-controlling barrier that these components have, is pointed out, within the diverse available food preserving technologies.
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