Antimicrobial properties of some essential oils against some pathogenic microorganisms

Nazan Celikel and Gökhan Kavas
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Nazan Celikel: Department of Dairy Technology, Faculty of Agriculture, Ege University, Izmir, Turkey
Gökhan Kavas: Department of Dairy Technology, Faculty of Agriculture, Ege University, Izmir, Turkey

Czech Journal of Food Sciences, 2008, vol. 26, issue 3, 174-181

Abstract: Investigations were carried out to assess the efficiency of five plant essential oils: thyme, myrtle, laurel, sage, and orange oils as natural food preservatives. The effect of the plant essential oils against Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Candida albicans at concentrations of 5-20 µl/disk (diameter 6 mm) and 0.5-3% (v/v) was studied in agar diffusion test medium and milk medium. The essential oils of these extracts exhibited markedly antibacterial and bacteriostatic activity, with thyme showing the highest inhibition and orange the lowest. However, with thyme extract, high inhibitory activity was observed for all tested concentrations, L. monocytogenes showed less sensitivity towards essential oil extracts.

Keywords: essential oils; antimicrobial activity; pathogens; milk (search for similar items in EconPapers)
Date: 2008
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Citations: View citations in EconPapers (4)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:26:y:2008:i:3:id:1603-cjfs

DOI: 10.17221/1603-CJFS

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