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Antimicrobial activity of essential oils from Tunisian aromatic plants
Author(s) -
Bouzouita Nabiha,
Kachouri Faten,
Hamdi Moktar,
Chaabouni Mohamed Moncef
Publication year - 2003
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1200
Subject(s) - basilicum , ocimum , chemistry , antimicrobial , escherichia coli , essential oil , lactobacillus plantarum , microbiology and biotechnology , bacteria , food science , botany , biology , biochemistry , organic chemistry , lactic acid , genetics , gene
The essential oils from Thymus capitatus (L.) Hoffmgg. et Link, Ocimum basilicum (L.), Myrtus communis (M.) and Laurus nobilis (L.) have been characterized and tested against two bacteria ( Lactobacillus plantarum and Escherichia coli ) and a fungus ( Geotrichum candidum ), using a submerged broth culture method. The results obtained showed that T. capitatus and O. basilicum were the greatest inhibitors of all the strains tested, and that Escherichia coli was more inhibited than Lactobacillus plantarum by all the essential oils tested. Copyright ©2003 John Wiley & Sons, Ltd.