The In-Vitro Antibacterial Activity of Some Iranian Essential Oils on Bacillus cereus and Staphylococcus aureus

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Published: Mar 30, 2018
Keywords:
Essential oil, Staphylococcus aureus, Bacillus cereus, Antibacterial activity, MIC

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M. Mohsenzadeh
Department of Food Hygiene and Technology, Ferdowsi University of Mashhad, Iran
H. Aroiee*
Department of Horticulture, Ferdowsi University of Mashhad, Iran
R. Rezaian Doloei
Department of Agriculture, Azad University of Mashhad, Iran
S. Mosapor
Department of Horticulture, Ferdowsi University of Mashhad, Iran
H. Karimzadeh
Department of Horticulture, Ferdowsi University of Mashhad, Iran
Noghteh Atf Eng.Co.
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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 the activity against Bacillus cereus and Staphylococcus aureus. The essential oils of thyme (Thymus vulgaris L.) inhibited the growths of Staphylococcus aureus and Bacillus cereus, with MIC ranging from 25 to 50µg/ml.


Keywords: Essential oil, Staphylococcus aureus, Bacillus cereus, Antibacterial activity, MIC


Corresponding author: E-mail:  [email protected]

Article Details

Issue
Vol. 4 No. 2 (2004)
Section
Short Communications

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