Effects of thyme (Thymus vulgaris L.) and rosemary (Rosmarinus officinalis L.) essential oils on growth of Brochothrix thermosphacta | Zendy

Agnieszka Nowak | Zendy; Danuta Kalemba | Zendy; Małgorzata Piotrowska | Zendy; Czyżowska Agata | Zendy

Open Access

Effects of thyme (Thymus vulgaris L.) and rosemary (Rosmarinus officinalis L.) essential oils on growth of Brochothrix thermosphacta

Author(s) -

Agnieszka Nowak,

Danuta Kalemba,

Małgorzata Piotrowska,

Czyżowska Agata

Publication year - 2013

Publication title -

african journal of microbiology research

Language(s) - English

Resource type - Journals

ISSN - 1996-0808

DOI - 10.5897/ajmr12.1618

Subject(s) - rosmarinus , thymol , officinalis , essential oil , thymus vulgaris , chemistry , chemotype , limonene , p cymene , food science , alpha pinene , carvacrol , botany , biology , organic chemistry , ruthenium , catalysis

The objective of the study was to investigate the chemical composition of Polish rosemary and thyme oils and to quantify the effects of these oils against Brochothrix thermosphacta. The major constituents of the thyme oil investigated were monoterpenes: thymol (29.4%) and p-cymene (21.6%). The rosemary oil represents 1,8-cineole chemotype (1,8-cineole 27.6%, limonene 13.5% and β-pinene 13.0%). The minimum inhibitory concentration (MIC) of thyme oil for B. thermosphacta is 0.05% and that of rosemary oil 0.5%. MIC values are not dependent on the temperature of the cultures or B. thermosphacta strain. However, the most significant influence of both oils on B. thermosphacta growth was observed at 4°C than at 25°C. Key words: Brochothrix thermosphacta, thyme oil, rosemary oil.

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