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Radix aucklandiae from Yunnan Province in China is a significant medicinal plant. In the present study, the essential oil composition from Radix aucklandiae roots was investigated by gas chro- matography-mass spectrometry (GC-MS). A total of 23 compounds representing 57.95% of the es- sential oil were tentatively identified. The main constituents were eremanthin (12.74%), d-Gua- iene (6.26%), ζ-Himachalene (6.16%) and l-Caryophyllene (4.84%). The minimum inhibitory con- centration (MIC) and minimum bactericidal concentration (MBC) of the essential oil from R. auck- landiae were evaluated against three Gram-positive bacteria (Staphylococcus aureus, Staphylo- coccus albus and Bacillus subtilis) three Gram-negative bacteria (Salmonella typhimurium, Es- cherichia coli and Shigella dysenteriae). Results revealed that the essential oil exhibited significant in vitro antimicrobial property. Among all the tested microorganisms, the essential oil showed the strongest inhibitory effect against S. typhimurium. The data of this study suggests that the essen- tial oil from Radix aucklandiae has great potential for application as a natural antimicrobial agent to preserve food.

advances in bioscience and biotechnology

Chemical Composition, Antibacterial Activity of the Essential Oil from Roots of &amp;lt;i&amp;gt;Radix aucklandiae&amp;lt;/i&amp;gt; against Selected Food-Borne Pathogens