Antibacterial activity of essential oils of some Lamiaceae family species isolated by different methods
2009
Žižović, I., Faculty of Technology and Metallurgy, Belgrade (Serbia) | Mišić, D., Faculty of Veterinary Medicine, Belgrade (Serbia) | Ašanin, R., Faculty of Veterinary Medicine, Belgrade (Serbia) | Ivanović, J., Faculty of Technology and Metallurgy, Belgrade (Serbia)
In the present study, isolation of essential oils from leaves of rosemary (Rosmarinus officinalis), sage (Salvia officinalis) and thyme (Thymus vulgaris) by supercritical carbon dioxide as well as hydrodistillation was investigated from the point of yield and antimicrobial activity of obtained extracts against Geobacillus stearotermophillus, Bacillus cereus, Bacillus subtilis var. niger, Enterococcus faecium, Salmonella enteritidis and Escherichia coli strains. Thyme isolates had the highest antibacterial efficiency against tested foodborne bacteria strains (MIC=40-640 microg/cubic cm) followed by rosemary (MIC=320-1280 microg/cubic cm) and sage (MIC=160-2560 microg/cubic cm) isolates. Among tested bacteria, Bacillus species were the most sensitive to presence of all tested supercritical extracts and hydrodistillates.
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