In vitro survey of Antibacterial Effect of Myrtus Communis, Satureja Hortensis and Ocimum Basilicum Essential Oils on ESCHERICHIA COLI, BACILLUS CEREUS, BACILLUS LICHENIFORMIS and PSEUDOMONANS AEROGINOSA

Introduction and Objectives: In this study, the antimicrobial effect of Myrtus communis, Satureja hortensis and Ocimum basilicum essential oils was studied on four food pathogens, namely Escherichia coli, Bacillus cereus, Bacillus licheniformis and Pseudomonas aeruginosa in vitro. Materials and Methods: Minimum inhibitory concentration (MIC) and the constituents of the essential oils were identified by gas chromatography (GC) and gas chromatography linked to mass spectrometry (GC/MS). The micro-dilution method was used to determine the MIC of the essential’s oils on the pathogens. Results: Generally, it was found that the Ocimum basilicum essential oil had a stronger antibacterial effect than Myrtus communis and Satureja hortensis on the four mentioned bacteria, whereas the Satureja hortensis essential oil had the weakest inhibitory effect. Conclusion: Results showed that for inhibiting the growth of Escherichia coli, Bacillus cereus, Bacillus licheniformis and Pseudomonas aeruginosa, the concentrations of 78.125 ppm and 156.25 ppm of the Ocimum basilicum essential oil were the best choices, respectively.

Keywords:

Myrtus communis , Satureja hortensis , Ocimum basilicum , Essential oil , MIC , GC/MC