A total of 75 pyogenic samples were collected from patients examinated for pyogenic infection in Sednawy hospital and Elmokhtaber laboratories. S. aureus isolated from pleural fluid out of five S. aureus (+ve coagulase, MSSA) exhibits resistant against all the concentration of Ciprofloxacin 0.5-20, Gentamycin 0.5- 5.0 µg/100µl and Amikacin 1 µg/100µl. The highest potent of phytoextracts either extracted by water or methanol was detected by clove comparing with mint, thyme, sage and garlic, whereas garlic essential oil gave completely abolish of S. aureus (P.F). The highest synergism was obtained in combination between the lowest inhibitory concentration of Gentamycin 10 µg/100µl  or Vancomycin 1 µg/100µl or Amikacin 2.5 µg/100µl with thyme Eso (1:3), which resulted to increase the efficacy by 4.4 or 1.5 or 1.6 respectively  comparing to recommended dose of the tested antibiotics alone. Increasing the concentration of garlic essential oil (GEso) from 10 up to 100 µl/well increment the efficacy of inhibition up to 10, 3.7 and 4.5- fold when standard dose of Gentamycin, Vancomycin and Amikacin were used individually against S. aureus P.F. The minimum bactericidal concentration of garlic essential oil was recorded at 2 µl/ml as it resulted to reduce the count to be 0.04%. Analysis of garlic essential oil by GC-MS dedicated six sulfur compounds represented 88.8644% of total detected compounds in garlic essential oil.

Eight most currently used antibiotics were examined for their antibacterial properties against Gram-ve bacteria as Pseudomonas aeuroginosa, E. coli, Proteus vulgari and Gram+ve as Staphylococcus aureus, Streptococcus pneumonia. Nitrofurantoin was the most effective against the tested bacteria, the inhibition zones ranged between 16-20mm and the MIC between 65-85ug/ml followed by ampicillin (11-18mm), ciprofloxacin (9-12mm) and gentamicin (6-9mm). The erythromycin was the lowest effective against the tested bacteria. Also, seven volatile oils were applied by contact and fumigation methods to study their effect on the tested bacterial strains. The fumigation method gave the highest inhibitory effect more than contact method and the thyme oil gave maximum inhibitory action (inhibition zone 20-28mm) against all the tested bacteria, and the MIC ranged between 0.1-0.15mg/ml followed by marjoram oil (19-25mm) and the MIC between 0.1-0.2mg/ml, cinnamon oil (12-16mm) and the MIC between 0.2-0.3mg/ml. Anise and chamomile oils did not gave any response against all the tested bacteria. The combination between thyme and other tested oils gave a synergistic effect for inhibitory action against all the tested bacteria, if compared with thyme oil alone. The combination between thyme and marjoram oil gave the maximum inhibition zones (20-29mm), followed by thyme with cinnamon oil (20-27mm), thyme with geranium gave (18-27mm), thyme with peppermint (17-27mm), thyme with chamomile (16-27mm) and thyme with anise oil (15-26mm). The combination of thyme oil with different tested antibiotics gave the lowest inhibitory effect than combination between thyme and other volatile oils against all the tested bacteria. The protein and DNA content of treated bacteria with thyme oil were increased by 38.46-47.37% and 34.26-46.94% respectivily, if compared by non-treated bacteria