The In Vitro Antibacterial Activity of Some Iranian Essential Oils on Bacillus cereus and Staphylococcus aureus
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Abstract
Medicinal plants contain numerous biologically active compounds, many of which have been shown to have antibacterial properties. In this study, the antibacterial effect of the essential oils of thyme (Thymus vulgaris L.), peppermint (Menthae piperita L.), fennel (Foeniculum vulgar MILL) and caraway (Carum carvi L.) were studied for antibacterial activity against Bacillus cereus and Staphylococcus aureus by the agar dilution method. The essential oils of thyme (Thymus vulgaris L.) were active against Staphylococcus aureus and Bacillus cereus, inhibiting both microorganisms with MICs of 25 and 50 µg/ml, respectively. Consequently, it is likely that these plants may be used in the field of food preservation.
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