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

Article Sidebar

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

Main Article Content

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.
-

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:  aroiee_h@yahoo.com

Article Details

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

Copyright Transfer Statement

 The copyright of this article is transferred to Current Applied Science and Technology journal with effect if and when the article is accepted for publication. The copyright transfer covers the exclusive right to reproduce and distribute the article, including reprints, translations, photographic reproductions, electronic form (offline, online) or any other reproductions of similar nature.

 The author warrants that this contribution is original and that he/she has full power to make this grant. The author signs for and accepts responsibility for releasing this material on behalf of any and all co-authors.

Here is the link for download: Copyright transfer form.pdf

 

 

References

[1] T. Essawi, and M. Srour, Screening of Some Palestinian Medicinal Plants for Antibacterial Activity. J. Ethnopharmacol., 70, 2000, 343-349.
[2] G.J.E. Nychas, Natural Antimicrobials from Plants. In G. W Gould, New Methods of Food Preservation, London Blackie Academic Professional, 1995, 58-89.
[3] P.S. Mead, L. Slutsker, V. Dietz, L.F. McCaig, J.S. Breese, C. Shapiro, P.M. Griffin, and R.V. Tauxe, Food Related Illness and Death in the United States, Emerg. Infect. Dis., 5, 1999, 607-625.
[4] M.M. Cowan, Plant Products as Antimicrobial Agents, Clinic. Microbiol. Rev., 12, 1999, 564-582.
[5] D.E. Conner, and L.R. Beuchat, Sensitivity of Heat-stressed Yeasts to Essential Oils of Plants, Appl. Environ. Microbiol., 47, 1984a, 229-233.
[6] D.E. Conner, and L.R. Beuchat, Effects of Essential Oils from Plants on Growth of Food Spoilage Yeasts, J. FoodSci., 49, 1984b, 429-434.
[7] S. Cosentino, C.I.G. Tuberoso, B. Pisano, M. Satta, V. Mascia, E. Arzedi, and F. Palmas, In vitro Antimicrobial Activity and Chemical Composition of Sardinian Thymus Essential Oils, Lett. Appl. Microbiol., 29, 1999, 130-135.
[8] M. Elgayyar, F.A. Draughon, D.A. Golden, and J.R. Mount, Antimicrobial Activity of Essential Oils from Plants Against Selected Pathogenic and Saprophytic Microorganisms, J. Food Prot., 64, 2001, 1019-1024.
[9] A. Smith-Plamer, J. Stewart, and L. Fyfe, Antimicrobial Properties of Plant Essential Oils and Essences Against Important Foodborne Pathogens, Lett. Appl. Microbiol., 26, 1998, 118-122.
[10] E. O’ Gara, D.J. Hill, and D.J. Maslin, Activities of Garlic Oil, Garlic Powder, and their Diallyl Constituents Against Helicobacter pylori, Appl. Environ. Microbiol., 66, 2000, 2269-2273.
[11] P.M. Davidson, Chemical Preservatives and Natural Antimicrobial Compounds, In M.P. Doyle, L.R. Beuchat, and T.J. Montville (eds.), Food Microbiology, Fundamental and Frontiers. ASM Publications, Washington D.C., 1997, 520-556.
[12] B.L. Bowles, and V.K. Juneja, Inhibition of Food-borne Bacterial Pathogens by Naturally Occurring Food Additives, J. Food Safety, 18, 1988, 101-112.
[13] M. Valero, and M.C. Salmeron, Antibacterial Activity of 11 essential Oils Against Bacillus cereus in Tyndallized Carrot Broth, Intern. J. Food Microbiol., 85, 2003, 73-81.
[14] D.K. Olukoya, N. Idika, and T. Odugbemi, Antimicrobial Activity of Some Medicinal Plants from Nigeria, J. Ethnopharmacol., 39, 1993, 69-72.
[15] A. Rojas, L. Hernandez, R. Pereda-Miranda, and R. Mata, Screening for Antimicrobial Activity of Crude Drug Extracts and Pure Natural Products from Mexican Medicinal Plants, J. Ethnopharmacol., 35, 1992, 275-283.
[16] A. Camporese, M.J. Balick, R. Arvigo, R.G. Esposito, N. Morsellino, F. De Simone, and A. Tubaro, Screening of Anti-bacterial Activity of Medicinal Plants from Belize (Central America), J. Ethnopharmacol., 87, 2003, 103-107.
[17] R. Li, D. Teng, G. Du, and B. Wang, Isolation of Rosmarinic Acid from Callus of Perilla frutescens and Studies of Its Inhibition on the Growth of Bacteria and Fungus. Weishengwuxue Tongbao, 27, 2000, 324-327.
[18] O. Sagdic, A. Kuscu, M. Ozcan, and S. Ozcelik, Effects of Turkish Spice Extracts at Various Concentrations on the Growth of Escherichia coli 0157:H7, Food Microbiol., 19, 2002, 473-480.