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© 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Coagulase-negative bacteria of the Staphylococcus genus are currently frequent food contaminants. The increase in antibiotic resistance means that these microorganisms are becoming the cause of many serious infections and toxications. Their resistance to routinely used chemical compounds has led to the search for alternative methods to combat food-borne pathogens. For this purpose, plant extracts rich in phenolic compounds are increasingly used. The aim of this study was to assess the effect of extracts obtained from the pseudo-fruits and flesh of Rosa canina, Rosa rugosa and Rosa pomifera ‘Karpatia’ on the growth dynamics of bacterial strains of the Staphylococcus genus (72-h co-culture; plate inoculation method). The conducted studies allowed us to conclude that extracts from Rosa spp. show high antistaphylococcal activity. However, it is not proportional to the dose used. Rosa spp. extracts already at concentrations of ¼ MIC limit the growth of the biomass of bacteria of the Staphylococcus genus. The above-described dependencies are very individual—strain-specific, not species-specific. However, based on SEM analysis, it can be observed that the antistaphylococcal mechanism of action of Rosa spp. extracts is associated with the coating of cell walls by the extracts and the disintegration of cell membranes, as a result of which the cells are destroyed.

Details

Title
Extract from Rosa spp. as a Factor Influencing the Growth Rate of Coagulase-Negative Staphylococcus Strains
Author
Piekarska-Radzik, Lidia 1   VIAFID ORCID Logo  ; Milala, Joanna 2   VIAFID ORCID Logo  ; Klewicki, Robert 2   VIAFID ORCID Logo  ; Sójka, Michał 2   VIAFID ORCID Logo  ; Żyżelewicz, Dorota 2   VIAFID ORCID Logo  ; Matysiak, Bożena 3   VIAFID ORCID Logo  ; Klewicka, Elżbieta 1   VIAFID ORCID Logo 

 Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 171/173 Wólczańska St., 90-530 Lodz, Poland 
 Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 4/10 Stefanowskiego St., 90-924 Lodz, Poland; [email protected] (J.M.); [email protected] (R.K.); [email protected] (M.S.); [email protected] (D.Ż.) 
 The National Institute of Horticultural Research, Department of Applied Biology, 96-100 Skierniewice, Poland; [email protected] 
First page
1443
Publication year
2025
Publication date
2025
Publisher
MDPI AG
e-ISSN
14203049
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
3188793560
Copyright
© 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.