Open AccessOrganic management vs. conventional management influence the antimicrobial activity of essential oils of Origanum vulgare L
Author(s) -
Maysa Mathias Alves Pereira,
Ludmila Caproni Morais,
Natália Jubram Zeneratto,
Willian de Souza Matias Reis,
Omar Cabezas Gómez,
Jaine Honorata Hortolan Luiz,
Dajara Moana Barbosa Moreira,
Moacir Pasqual,
Joyce Dória Rodrigues Soares
Publication year - 2020
Publication title -
research, society and development
Language(s) - English
Resource type - Journals
ISSN - 2525-3409
DOI - 10.33448/rsd-v9i11.8504
Subject(s) - origanum , antimicrobial , bacillus subtilis , essential oil , antifungal , candida albicans , rhizobacteria , staphylococcus aureus , antibacterial activity , biology , food science , chemistry , microbiology and biotechnology , bacteria , genetics , rhizosphere
The objective this stud was to evaluate the antimicrobial activity of essential oils (organic vs. conventional) of Origanum vulgare L. in the action against Candida albicans, Escherichia coli and Staphylococcus aureus. The inoculation of rhizobacteria (environmental (ME) and Bacillus subtilis) potentiated the antimicrobial action. The essential oils of Traditional (organic) cultivation presented antibacterial action and antifungal, while the essential oil of conventional cultivation (NPK) showed no any antibacterial or antifungal activity. It was concluded that the formulation of vermicomposting and the use of rhizobacteria are potential technologies and tools for family farmers and traditional community in the cultivation of orégano.