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Jelen vizsgálatban azt elemeztük, hogy a tápközeg típusa (Luria–Bertani, Mueller–Hinton II, Brain Heart Infusion vagy csirkehúslé), a hőmérséklet (14 °C, 23 °C vagy 37 °C), valamint a felület jellege (adhéziós, nem adhéziós vagy szuszpenziós lemez) miként befolyásolja 16 Salmonella izolátum biofilmképző képességét. A vizsgált izolátumok az S. Enteritidis (n = 5), az S. Infantis (n = 5) és az S. Typhimurium (n = 6) szerovariánsokba tartoztak. A csirkehúslé mérsékelt, ugyanakkor kiegyensúlyozott biofilmképzést támogató hatást mutatott, míg a Mueller–Hinton II (MH-II) tápközeg alacsony hőmérsékleten jelentősen fokozta a biofilmképződést, bár az izolátumok között számottevő eltérések voltak megfigyelhetők. A hőmérséklet és a tápközeg az illóolajok antibakteriális, biofilmképződést gátló és biofilmbontó hatását is befolyásolta. A csepplemez-módszerrel végzett vizsgálatok alapján 14 °C-on és 23 °C-on az illóolajok 35%-a már 0,1%-os koncentrációban antibakteriális aktivitást mutatott a vizsgált Salmonella szerovariánsokkal szemben. Az ajowan-, kakukkfű-, narancs-, szegfűszeg- és oregánóolaj 0,1%-os koncentrációban teljes mértékben gátolta a biofilmképződést. A vizsgált 60 illóolaj több mint fele az érett biofilmek optikai denzitását (OD: 0,15–0,36) 0,05 alá csökkentette; a leghatékonyabbnak az ajowan-, lime-, pálmarózsa-, kakukkfű-, oregánó- és szegfűszegolaj bizonyult, amelyek valamennyi vizsgált Salmonella izolátummal szemben antibakteriális, biofilmképződést gátló és biofilmbontó hatást fejtettek ki.","dsDescriptionDate_hu":"2026-06-08"},"title_hu":"Kiegészítő adatok –Salmonella-biofilmek és illóolajok – Seres-Steinbach, 2026","title":"Supplementary data – Salmonella biofilms and essential oils – Seres-Steinbach, 2026","subject":"Agricultural Sciences","depositor":"Kaján, Győző László","dateOfDeposit":"2026-06-08","dsDescription":{"dsDescriptionValue":"The formation of biofilms by Salmonella is of considerable interest to the food production and medical industries. This study investigated the effects of a carrier medium (Luria–Bertani, Mueller–Hinton II, Brain Heart Infusion or chicken meat juice), temperature (14 °C, 23 °C or 37 °C) and surface type (adhesive, non-adhesive or suspension plate) on biofilm formation in 16 different Salmonella isolates belonging to the serovars S. Enteritidis (five isolates), S. Infantis (five isolates) and S. Typhimurium (six isolates). Chicken meat juice was found to have a moderate yet balanced supportive effect, while Mueller–Hinton II (MH-II) medium drastically supported biofilm formation at low temperatures, albeit with significant variation among the isolates. Temperature and medium also affected the antibacterial, biofilm inhibitory and destructive effects of essential oils. At 14 °C and 23 °C, 35% of essential oils exhibited antibacterial activity against Salmonella serovars at a concentration of 0.1%, as determined by the drop plate method. Ajowan, thyme, orange, clove and oregano EOs completely inhibited biofilm formation at a concentration of 0.1%. More than half of the 60 essential oils tested reduced the optical density of mature biofilms (OD: 0.15–0.36) to below 0.05; ajowan, lime, palmarosa, thyme, oregano and clove were the most effective, exhibiting antibacterial, biofilm inhibitory and biofilm destructive effects on all of the investigated Salmonella isolates.","dsDescriptionDate":"2026-06-08"},"publication":{"publicationCitation":"Seres-Steinbach A, Szabó P, Balázs Lilla V, Riethmüller E, Szmolka A, Bányai K, Schneider G. Factors Influencing Biofilm Formation of Salmonella spp. and the Biofilm-Degrading Potential of Essential Oils. 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