BACTERICIDAL ACTIVITY OF ETHANOLIC LEAF EXTRACT AND LEAF ESSENTIAL OIL OF Rosmarinus officinalis L. ON SOME FOODBORNE BACTERIA
| Autor: | Hader I. CASTAÑO P, Gelmy CIRO G., José E. ZAPATA M., Silvia L. JIMÉNEZ R. |
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| Jazyk: | angličtina |
| Rok vydání: | 2010 |
| Předmět: | |
| Zdroj: | Vitae, Vol 17, Iss 2 (2010) |
| ISSN: | 2145-2660 0121-4004 |
| Popis: | This work evaluated the bactericidal activity and determinated the Minimum Inhibitory Concentration(MIC) of ethanolic extract and essential oil from Rosmarinus officinalis L. leaves on microorganisms ofinterest in food industry: Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, Shigella sonnei,Listeria monocytogenes, Pseudomonas aeruginosa, Bacillus cereus and Lactobacillus plantarum. The essential oilshowed a broad spectrum of antimicrobial action for both Gram positive and Gram negative bacteriawith MICs between 512 - 4096 ppm. The ethanolic extract showed antimicrobial activity against S.sonnei, S. typhimurium and L. monocytogenes with a MIC of 1024 ppm. Nisin was used as positive controland showed a strong growth inhibition of all bacteria tested with MICs between 2 and 1024 ppm. Ourresult shows that preservatives commonly used in the food industry have lower antimicrobial activitythan those found in essential oil from R. officinalis L. leaves. |
| Databáze: | OpenAIRE |
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