Investigation of the minimum inhibitory concentration and the minimum bactericidal concentration of Eucalyptus globulus essential oil on pathogenic and food-born bacteria

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ALIZADEH BEHBAHANI B.; NOSHAD M.; SAHRAIYAN B.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:110 Page(s): 49-57

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Title

Investigation of the minimum inhibitory concentration and the minimum bactericidal concentration of Eucalyptus globulus essential oil on pathogenic and food-born bacteria

Author(s)

ALIZADEH BEHBAHANI B. | NOSHAD M. | SAHRAIYAN B. | Issue Writer Certificate

Keywords

Eucalyptus globulusQ1

Drug resistanceQ1

Food preservativeQ1

Antimicrobial effectQ1

Abstract

Eucalyptus is one of these plants which the Antimicrobial effects has long been used to treat a cold and influenza in most parts of the world. The aim of this experimental study was to evaluate the antibacterial activity of Eucalyptus globulus essential oil (EGEO) in 4 ways: disc diffusion agar, well diffusion agar, microdilution broth and minimum bactericidal concentrationon a number of strains pathogens and the cause of food spoilage in vitro. The sensitivity profile of microorganisms against the EGEO (disc diffusion agar) is as follows form the most resistant to the most sensitive: Salmonella typhi>Escherichiacoli>Pseudomonas aeruginosa>Bacillus subtilis>Streptococcus pyogenes>Staphylococcus aureus. The mean inhibition zone in well diffusion agar was equal to 18. 62 mm against Gram-positive bacteria. The mean inhibition zone in well diffusion agar was equal to 11. 93 mm against Gram-negative bacteria. The results showed that the minimum inhibitory concentration of EGEO for Salmonella typhi, Pseudomonas aeruginosa, Escherichia coli, Bacillus subtilis, Streptococcus pyogenes and Staphylococcus aureus was 128, 64, 64, 32, 16 and 8 mg/ml respectively. The minimum bactericidal concentration for microorganisms was 512, 256, 128, 128, 32 and 16 mg/ml respectively. It is recommended that additional tests be performed to use EGEO for use as a natural preservative in the food and pharmaceutical industry.

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APA: Copy

ALIZADEH BEHBAHANI, B., NOSHAD, M., & SAHRAIYAN, B.. (2021). Investigation of the minimum inhibitory concentration and the minimum bactericidal concentration of Eucalyptus globulus essential oil on pathogenic and food-born bacteria. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(110 ), 49-57. SID. https://sid.ir/paper/368664/en

Vancouver: Copy

ALIZADEH BEHBAHANI B., NOSHAD M., SAHRAIYAN B.. Investigation of the minimum inhibitory concentration and the minimum bactericidal concentration of Eucalyptus globulus essential oil on pathogenic and food-born bacteria. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(110 ):49-57. Available from: https://sid.ir/paper/368664/en

IEEE: Copy

B. ALIZADEH BEHBAHANI, M. NOSHAD, and B. SAHRAIYAN, “Investigation of the minimum inhibitory concentration and the minimum bactericidal concentration of Eucalyptus globulus essential oil on pathogenic and food-born bacteria,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 110 , pp. 49–57, 2021, [Online]. Available: https://sid.ir/paper/368664/en

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