In vitro antibacterial effect of Cuminum cyminum, Eugenia caryophyllata, Rosmarinus officinalis and Mentha spicata and Rhus coriaria essential oil on Vibrio alginolyticus, Listeria monocytogenes and Escherchia coli bacteria
Subject Areas : Journal of Comparative Pathobiology
نرجس
سنچولی
1
(ندارد)
مصطفی
غفاری
2
(ندارد)
احمد
قرایی
3
(ندارد)
Keywords: Antibacterial, Essential Oils, Microdilution, MIC,
Abstract :
Due to restrictions on the use of antibiotics, tend to be cheaper to replace them with naturalmaterials and has strengthened. Among the various alternative materials, recent products ofplant origin which have special status. In the present, Antibacterial effects of essential oils offive medicinal plants (Mentha spicata), Rosemary (Rosmarinus officinalis), Cloves (Eugeniacaryophyllata) Cumin (Cuminum cyminum) and Sumac (Rhus coraria) on three strains ofbacteria (Escherchia coli, Listeria monocytogenes , Vibrio alginolyticus) were studied. Todetermine the minimum inhibitory concentration (MIC) of essential oil from the standardmethod of broth microdilution was used and minimum bactericidal concentration (MBC) withMIC values was determined for each oil. Results showed that the lowest MIC value was 4 mg/ml of Eugenia caryophyllata essential oil against the bacteria V. alginolyticus and E. colibacteria, as well as Mentha spicata on V. alginolyticus and MBC values of these oils, twice theMIC value (8 mg/ ml),whereas The highest MIC values was 18 mg / ml of Rosemary essentialoils against the L. monocytogenes and MBC value of this oil was 36 mg/ ml. Among the oils,Clove oil was stronger, and bacteria were more sensitive to it, and rosemary oil was weakerand the bacteria were resistant to it compared to other oils. The most sensitive and most resistantbacteria to essential oils were Vibrio and Listeria, respectively. The result of that essential oilshave antibacterial effects against the bacteria and the essential oils of clove and mint werestronger, Therefore it is suggested that the separation of these two essential active ingredient canbe used to control other pathogenic bacteria.