The antimicrobial activity of cumin, thyme and anise extracts on some pathogenic and food spoilage bacteria
2010
Madkour, M.H. | Neamatallah M.A. | Al-Ghamdi, M.A.
cold and hot water extracts of Cumin (Cuminum cyminum), Thyme vulgaris) and Anise (Piminella anisum) were examined for their I activity against some food borne pathogens such as Escherichia coli, typhimurium and Staphylococcus aureus subsp. aureus and food bacteria such as Bacillus cereus and B. stearothermophilus. The hotmethod of the used plant parts gave a pronounced inhibition effect as well al activity more than the cold extraction method.s found that hot water extracts of cumin and thyme have the strongest effect on E coli, S. typhimurium and Staph. aureus subsp. aureus whented by disc diffusion assay method. Moreover, E. coli was also strongly by the hot water extract of anise. On the other hand, B. cereus and B. philus were slightly inhibited by hot extract of cumin and thyme. Anise extracts show no inhibition effect on Staph. aureus subsp. aureus, and B. stearothermophilus. The extracts which exhibit strong inhibition examined for their bactericidal activity by using of kill curve method. It that cumin and thyme extracts have bactericidal effect on E. coli, S,m and Staph. aureus subsp. aureus. While, Anise extract has bactericidal on E. coli.
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